Carpaccio Arugula And Parmesan Stacks Food

EASY BEEF CARPACCIO WITH ARUGULA RECIPE

Steps:

• Wrap beef tenderloin in plastic wrap, and chill in freezer for 1 hour. Using a very sharp knife, cut beef across the grain into 1/8-inch-thick slices. Place slices between sheets of plastic wrap or wax paper and gently pound with the flat end of a meat mallet, or roll with a heavy rolling pin until paper-thin.
• Arrange slices on 6 individual chilled plates. Add arugula to a bowl and toss with 4 tablespoons of olive oil and season with salt and pepper. Arrange arugula in a pile in the center of each plate.
• Place remaining 4 tablespoons oil, lemon juice, mustard, egg yolk, salt and pepper in a 2-cup measure. Use an immersion blender or hand blender to mix until thick. Drizzle mustard sauce around each plate avoiding arugula. Garnish plates with tomato quarters and serve immediately. Notes For this dish it is best to use baby or wild arugula, but if this is not available, you can use mixed baby salad greens. You can either drizzle your carpaccio dish with a lightly flavored mustard sauce as I have in my recipe, or choose to use a simple lemon vinaigrette. To create your vinaigrette, top your carpaccio with a squeeze of lemon, a drizzle of olive oil, and a sprinkle of salt and pepper.

TOMATO "CARPACCIO" WITH ARUGULA AND HERB SALAD

Steps:

• For the vinaigrette: In a medium bowl, combine the lemon juice, shallots, and garlic. Slowly whisk in the olive oil to form an emulsion. Add the chopped herbs. Stir in the diced tomatoes and Sweet 100's and mix well. Season with salt and pepper.
• To assemble: On a round platter, arrange the sliced tomatoes in concentric circles, slightly overlapping the slices and alternating colors if using both red and yellow tomatoes. Season with salt and pepper.
• Spoon the tomatoes from the vinaigrette over the sliced tomatoes, leaving some of the vinaigrette in the bowl. Toss the arugula in the bowl with the remaining vinaigrette. Season with salt and pepper. Arrange the arugula in the middle of the platter. Using a vegetable peeler, shave thin slices of Parmesan over the tomatoes and arugula. Pass freshly ground black pepper. Serve at room temperature.

CARPACCIO WITH ARUGULA AND ARTICHOKE DRESSING

Steps:

• Freeze the beef, wrapped in a plastic wrap, for 1 hour, or until it is firm but not frozen solid, and with a very sharp knife cut it across the grain into 1/8-inch-thick slices. Arrange the slices about 3 inches apart on sheets of plastic wrap, cover them with additional sheets of plastic wrap, and with a rolling pin, roll the slices thin, testing the first rolled slice to make sure it is no too thin to be lifted from the plastic without tearing. Roll up the sheets of plastic loosely and chill the beef for at least 1 hour or up to 3 hours.
• In a blender purée the artichoke hearts with the vinegar, the lemon juice, and salt and pepper to taste, add the oil in a stream and 2 tablespoons warm water, and blend the mixture until it is emulsified.
• Divide the beef slices among 4 chilled plates, lining the plates with a single layer of the slices, and mound the arugula and the Parmesan curls in the center of each plate. Sprinkle each serving with the pepper to taste, drizzle some of the dressing over each serving, and serve the remaining dressing separately.

ZUCCHINI CARPACCIO SALAD

Steps:

• Cut zucchini crosswise into paper-thin slices with slicer.
• Toss zucchini slices with 1 teaspoon salt in a large colander set over a bowl and let drain 20 minutes.
• Rinse zucchini slices well, then drain, pressing gently on slices to extract any excess liquid. Pat zucchini slices dry with a kitchen towel.
• Put arugula greens in a large bowl. Sprinkle with 1/4 cup Parmigiano-Reggiano and remaining 1/4 teaspoon salt. Drizzle 1 1/2 tablespoons of oil over greens and toss.
• Arrange zucchini slices over arugula greens, then drizzle with remaining oil and sprinkle with remaining 1/4 cup Parmigiano-Reggiano and pepper.