8 oz. veal tenderloin tip,
1/2 lime, juiced,
1 Tbsp. EV olive oil,
2 handfuls spring mix greens,
red wine vinaigrette,
2 fresh basil leaves,
Parmigiano cheese, shaved,
salt and pepper to taste.
Recipe: Cut the veal tenderloin tip across the grain to 8 slices. If you have difficulty cutting it, you can wrap it and keep it in the freezer for 40 minutes for easy cutting. Place the veal slices over a piece of cling wrap and cover them with another piece of wrap. Pound the meat lightly until it is very thin. Arrange the capraccio slices in 2 large dinner plates like a flower. Toss the spring mix with the red wine vinaigrette and put one handful of salad in the center of each plate with the carpaccio. Drizzle the carpaccio veal with the lime juice and olive oil, season to taste with salt and pepper, and top with some shaved Parmigiano cheese and chopped basil leaves. Serve the veal carpaccio immediately. This carpaccio recipe goes well with Shiraz, but might pair well with other wines as well.
