Carpaccio & Caviar Recipe

STARTERS

1. 1

   Carpaccio prep

   Pat the beef carpaccio slices dry with paper towels. Arrange on chilled plates in a single layer or slight overlaps. Lightly brush with olive oil and season with a pinch of salt and freshly ground black pepper.

2. 2

   Make lemon crème fraîche vinaigrette

   In a small bowl, whisk together crème fraîche, lemon juice, lemon zest, Dijon mustard, olive oil, salt, and pepper until smooth and emulsified. Adjust seasoning to taste.

3. 3

   Dress arugula

   In a separate bowl, toss arugula with a small amount of the vinaigrette just to lightly coat the leaves.

4. 4

   Assemble plates

   Spread a bed of dressed arugula on each plate. Layer the beef slices over the greens, allowing them to slightly overlap for an elegant carpaccio presentation.

5. 5

   Finish toppings

   Scatter capers and chopped chives over the beef. Dollop crème fraîche in small spoonfuls around the plate as desired.

6. 6

   Caviar finish

   Top each plate with a modest spoonful of caviar. Finish with a light extra pinch of lemon zest if desired.

7. 7

   Serve

   Serve immediately on chilled plates, with optional crusty bread on the side.