* Exported from MasterCook *

CARPACCIO BEEF SALAD

Recipe By :
Serving Size : 6 Preparation Time :1:00
Categories : 0-5G Low Carb Salad-Peppers

Amount Measure Ingredient -- Preparation Method
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450 g beef fillet steak -- 1lb
salt and black popper to taste
1/4 cup olive oil
300 g fennel -- trim and slice finel
6 radishes -- trim and slice finel
2 tbsp lemon juice -- or 1 lemon juiced
a handful of trimmed purslane
thinly shaved parmesan

Season the beer Fillet with salt and pepper, Heat I tablespoon of the olive oil in a large frying pan over high heat and briefly sear the fillet on all sides. Set the beef aside to rest until cooled, then wrap in plastic film and place in the refrigerator for a few hours. (This makes it easier to cut in very thin slices. Alternatively, freeze the beef for 20 minutes.) Put the sliced fennel and radishes in a bowl, season with salt and pepper and toss with the lemon juice and remaining olive oil.
To serve: slice the beef very thinly and arrange on a platter with the fennel, radishes and purslane. Scatter the parmesan shavings over and sprinkle with any remaining dressing. Serve immediately.

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Per Serving (excluding unknown items): 307 Calories; 26g Fat (76.5% calories from fat); 14g Protein; 4g Carbohydrate; 2g Dietary Fiber; 53mg Cholesterol; 63mg Sodium. Exchanges: 0 Grain(Starch); 2 Lean Meat; 0 Vegetable; 0 Fruit; 4 Fat.

NOTES : The AUSSIE Low Carb Gourmet Tony Blakemore
e-mail Tony@carb-lite.au.com
web site www.carb-lite.au.com
Over 5,000 Low Carb, LC Diabetic, LC Kosher Recipes

Nutr. Assoc. : 0 0 0 0 0 0 0 0

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