Veal carpaccio with ruby grapefruit and celery salad

AT A GLANCE

  • Serves 6 people

  • 12 1cm-thick slices veal girello (eye round)
  • 1 celery heart
  • 2 ruby grapefruit, segmented
  • 2 spring onions
  • ½ cup extra-virgin olive oil
  • 2 tsp celery seeds
  • ½ tsp cumin seeds
  • 1 tsp chilli flakes
01   Working with one piece at a time, place veal slices between pieces of plastic wrap, and, using the flat side of a meat mallet, pound until paper thin.
02   Using a mandolin or sharp knife, thinly slice celery heart lengthways and spring onions widthways, then place both in a bowl with and grapefruit segments and gently combine.
03   Place spices in a mortar, and, using a pestle, pound until finely crushed, then add 1 tbsp sea salt and combine well.
04   Place veal in a single layer on 6 plates, top with ruby grapefruit and celery salad. Sprinkle with spice mixture, drizzle with extra-virgin olive oil and serve immediately.

Topics:

VEAL, CELERY, GRAPEFRUIT, ENTREE, CUMIN, SPRING, MEDITERRANEAN, FAST

Recipe:

RODNEY DUNN

Photography:

BEN DEARNLEY

Styling:

HEIDI MOORE

Drinking Suggestion:

A LIGHTER PINK WINE MADE FROM PINOT NOIR OR GAMAY GRAPES.

View Full Site