Carpaccio With Arugula And Artichoke Dressing Recipes

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.

FILET OF BEEF CARPACCIO

Steps:

• Rub the beef with olive oil and sprinkle all over with 2 teaspoons kosher salt and 1 teaspoon freshly ground black pepper. Heat a saute pan over high heat and sear the filet on all sides, turning it with tongs. Wrap the beef in plastic wrap and freeze for 2 hours, turning once to freeze evenly.
• Meanwhile, place the egg yolks, mustard, garlic, anchovies, lemon juice, 2 1/2 teaspoons kosher salt, and 1 teaspoon pepper in a food processor fitted with the steel blade and process for 15 seconds. Combine the 3/4 cup olive oil and the canola oil in a glass measuring cup. With the food processor running, slowly pour the oils down the feed tube in a thin stream. Add the grated Parmesan and pulse to combine.
• Remove the string from the beef and slice it very thin with a sharp slicing or smoked salmon knife. Place 5 slices on each dinner plate in a single layer. Drizzle the beef generously with the dressing and (in this order) sprinkle with the capers, kosher salt, pepper, arugula, shaved
• Parmesan, and sea salt. Serve at room temperature with a pitcher of extra dressing on the side.

CARPACCIO, ARUGULA, AND PARMESAN STACKS

Steps:

• Get Cookin'
• 1. Make the mayonnaise sauce by mixing the mayonnaise, lemon juice, and mustard with a whisk.
• 2. Season with salt and pepper and set aside.
• 3. Lay in a slice of carpaccio, using a 2-inch length of 3-inch pipe as a mold, folding in the sides to fit in the mold.
• Place a mound of chopped arugula on top of the carpaccio and then place another piece of carpaccio on top, folding over to fit the pipe.
• Pull off the pipe and top the stack with shaved Parmesan and fresh cracked pepper.
• Drizzle with mayonnaise sauce.
• Hints & Clues
• · Carpaccio is thinly sliced beef tenderloin, but you can also have a carpaccio of any type of meat that is safe to eat raw or cured (such as bison, boar, or duck) or high-quality fish.
• · Ask your butcher to prepare the carpaccio for you if you are interested.
• · Arugula has a peppery flavor that goes well with the salty Parmesan and tangy taste of lemon, mustard, and mayonnaise.
• · Use a flat vegetable peeler to shave Parmesan cheese. Use the peeler like you're a peeling a carrot, or cucumber to make thin shaved strips.
• · It is common to coat carpaccio with lemon juice and olive oil before serving it. They not only help to bring out the taste, but help with freshness and color.

BEEF CARPACCIO WITH PRESERVED PECORINO SARDO AND ARUGULA

Steps:

• Trim the tenderloin of all visible fat and sinew. Wrap tightly in plastic and then place in the freezer for at least 2 hours, preferably overnight.
• Pick the most tender and succulent tips from the arugula and place in a bowl. Toss with the olive oil and 1 teaspoon of the lemon juice.
• Remove the tenderloin from the freezer and unwrap the plastic. Using your sharpest knife, slice the meat into 1/4-inch coins. Arrange the meat on a large platter in overlapping slices. Season generously with salt and cracked pepper. Dot the meat with the preserved pecorino and drizzle the marinating oil over all. Sprinkle with the remaining 1 teaspoon lemon juice. Mound the arugula in the center of the plate and serve.