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Old 04-30-2012, 07:13 AM   #1
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Beef Or Salmon Carpacchio with Avocado

Good Morning,

Though I prefer to make this salad with Beef Carpacchio, it can be made with Salmon Carpacchio too.

Here is our take on the salad:

4 Hass wrinkled black and very Ripe avocados
4 fl. oz. Evoo
freshly ground rose, green and black Pepper
salt flakes: Maldón or Sea Salt
fresh chive herb snipped
coriander or fennel seed crushed in mortar with pestle
20 slices of Carpacchio of Beef or Salmon
2 fresh lemons or 2 limes
Spring Onion sliced very finely
*** Serve with: Breadsticks, crackers and oven warm bread

1. layout the beef slices ( butcher slices carpacchio beef for us ) on a serving platter slightly over lapping each other
2. sprinkle with tri color fresly grinded pepper
3. drizzle with Evoo
4. leave to marinate 1/2 hour at room temperature
5. slice the avocado pears and remove pits
6. without going as far as peel, scoop out the flesh using teaspoon
7. sprinkle flesh with lemon or lime juice to prevent browning
8. place teaspoon as if it were a scooper, in the avocado flesh and do an interspered scoop and garnish on the carpacchio beef
9. sprinkle the snipped chive, seeds chosen to use and sea salt or Maldón and spring onion very finely
10. drizzle Evoo and serve with my Grissini Breadsticks homemade !

SERVE WITH: freshly grated Pecorino or Reggiano Parmesano or even a Smoked Cow Variety Cheese such as SAN SIMÓN OF GALICIA, SPAIN and / or Monterrey Jack, and cherry tomatoes. Lambrusco shall do or a glass of Rosé.

Enjoy.
Margi. Cintrano.

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Old 04-30-2012, 05:40 PM   #2
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Sounds yummy. First cousin to steak tartar I guess.
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Old 05-01-2012, 06:25 AM   #3
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@ Tax Lady,

Steak Tartar ... I enjoy tremendously ...
We have it out from time to time ...

This is a simple quick salad, or starter ... or light lunch in itself ...

Thanks for post.

Margi.
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Old 05-01-2012, 08:50 AM   #4
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I'll take it with just the arugula, dressing and shaved parm. Funny, we found the best Italian place in the area, simply because they had it on the menu.
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Old 05-01-2012, 10:33 AM   #5
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@ Craig,

Good Afternoon.

Firstly, as you know I am 50% Italian, and we always have beef Carpacchio with: arugula, Pecorino and / or Reggiano Parmesano ...

So, though we love, we do get a bit bored occasionally and try something new ... This is certainly not the Italian version however, it is a nice change for a lunch too.

Thanks for feedback.
Margi.
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