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Veal carpaccio with ruby grapefruit and celery salad


You'll need

12 1cm-thick slices veal girello (eye round) 1 celery heart 2 ruby grapefruit, segmented 2 spring onions ½ cup extra-virgin olive oil 2 tsp celery seeds ½ tsp cumin seeds 1 tsp chilli flakes

Method

  • 01
  • Working with one piece at a time, place veal slices between pieces of plastic wrap, and, using the flat side of a meat mallet, pound until paper thin.
  • 02
  • Using a mandolin or sharp knife, thinly slice celery heart lengthways and spring onions widthways, then place both in a bowl with and grapefruit segments and gently combine.
  • 03
  • Place spices in a mortar, and, using a pestle, pound until finely crushed, then add 1 tbsp sea salt and combine well.
  • 04
  • Place veal in a single layer on 6 plates, top with ruby grapefruit and celery salad. Sprinkle with spice mixture, drizzle with extra-virgin olive oil and serve immediately.

At A Glance

  • Serves 6 people
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Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

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At A Glance

  • Serves 6 people

Drink Suggestion

A lighter pink wine made from pinot noir or gamay grapes.

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