Name: Veal carpaccio with ruby grapefruit and celery salad
Yield: 6
Ingredients: 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

Veal carpaccio with ruby grapefruit and celery salad

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

Ingredients

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

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

Styling by Rodney Dunn

Styling by Heidi Moore

Ingredients

Method

Main

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