Carpaccio with rocket-celery salad

Name: Carpaccio with rocket-celery salad
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 500 g Fillet of beef (from the middle); 2 Sticks of celery with green; 1/2 bunch Arugula; 7-10 Tbsp Sea salt; 7-10 Tbsp Pepper from the mill; 7-10 Tbsp Juice of 1 lemon; 4 TABLESPOONS good olive oil; 50 g Parmesan cheese (in pieces); 1 large freezer bag

AUTHOR
Kate Willis

DIFFICULTY
very easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

500 g Fillet of beef (from the middle)
2 Sticks of celery with green
1/2 bunch Arugula
7-10 Tbsp Sea salt
7-10 Tbsp Pepper from the mill
7-10 Tbsp Juice of 1 lemon
4 TABLESPOONS good olive oil
50 g Parmesan cheese (in pieces)
1 large freezer bag

Directions

1
Dab the fillet dry, place it in the freezer bag and freeze for 20-30 minutes (this makes it easier to cut into thin slices).
2
Clean the celery, put some green aside. Wash the stalks and dice very finely. Clean, wash, spin dry and finely chop the rocket. Mix with the celery.
3
Cut the fillet into wafer-thin slices. If they are not thin enough, place the slices of meat between the sliced freezer bags and beat them wafer-thin with a pan or a flat iron.
4
Place the carpaccio flat on four plates. Put the salad in the middle. Season everything with salt and pepper. Drizzle lemon juice and oil over it. Leave to stand for a few minutes.
5
Peel fine shavings from the Parmesan cheese with a peeler and sprinkle them on the carpaccio. Garnish with celery green.