Fast Recipes

Veal carpaccio with ruby grapefruit and celery salad

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

By Rodney Dunn
  • Serves 6
Veal carpaccio with ruby grapefruit and celery salad
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.

Notes

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