Beef carpaccio with horseradish celeriac - Serving Dumplings
Thinly sliced beef carpaccio accompanied with an arugula salad and celeriac. Served with an egg and ciabatta. It's a very tasty and pure combination
Ingredients
- 2 ciabatta
- 200 g beef carpaccio
- 2 farmers eggs, hard-boiled
- 100 g arugula
- 2 tablespoons pine nuts
- 2 spring onions, finely chopped
- 3 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- salt and black pepper
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