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Veal carpaccio with ruby grapefruit and celery salad

Australian Gourmet Traveller fast recipe for veal carpaccio with ruby grapefruit and celery salad
Veal carpaccio with ruby grapefruit and celery salad

Veal carpaccio with ruby grapefruit and celery salad

Ben Dearnley

Ingredients

Method

Main

1.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.
2.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.
3.Place spices in a mortar, and, using a pestle, pound until finely crushed, then add 1 tbsp sea salt and combine well.
4.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.

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

Notes

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