Prep Time: 30 min.
This classic Beef Carpaccio Salad with elegant carved tomato and bocconcini flowers makes a beautiful starter or light lunch.
You'll need thin slices of beef carpaccio, peppery arugula, and nutty parmesan. Then, top everything with a creamy avocado sauce and fresh lime juice (or lemon).
This easy recipe can be prepared in advance - simply keep it covered in the fridge until you are ready to serve.
For a sweet and tangy flavor, drizzle with balsamic glaze or top with capers or pickled red onion.
And if you’re looking for other light lunch ideas try my prosciutto, chessboard, burrata, and tricolore salad ideas.
Ingredients
- 6 slices beef carpaccio
- 1 cup arugula (40 grams)
- grated parmesan (to taste)
- 1 lime
- 8 tablespoons olive oil
- 5 grape tomatoes
- 3 bocconcini (halved)
- 1 avocado
- 1 heaped tablespoon sour cream (or creme fraiche)
- 6-8 fresh basil leaves
- 1 garlic clove
- sea salt
- pepper
- sharp knife
Instructions
Serves 2-3.
1. Cut five scallop-shaped 'petals' on the top of the grape tomatoes with a sharp knife (or fruit carving knife).
2. Trim the petals from the top to the base of the tomatoes (ensuring you don't cut all the way down).
3. Remove the pulp from the tomato (use a sharp knife and a small spoon).
4. Halve a bocconcini and insert a half into each tomato flower.
5. Arrange the carpaccio on a serving platter.
6. Top with arugula, grated parmesan, olive oil, lime juice, sea salt, and pepper.
7. Mix the avocado, sour cream, garlic, juice from half a lime, flaky sea salt, and pepper (to taste) in a mini food processor.
8. Dollop the avocado sauce onto the carpaccio salad.
9. Top with the tomato and bocconcini flowers.
10. Drizzle extra olive oil on top.
11. Serve.
