Beef Carpaccio With Arugula And Caper Vinaigrette Recipe

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   ["Wrap beef and freeze till hard, about 1 hour.", "Cut beef across the grain into 1/8-inch slices.", "Place slices between two sheets of plastic wrap and lb.", "with a kitchen mallet till paper-thin but thick sufficient to be lifted from the plastic without tearing.", "Roll up beef in plastic and chill 1 hour.", "For vinaigrette: In a blender, process lemon juice, water, vinegar, oil and salt till smooth.", "(You may also whisk dressing ingredients in a bowl.)", "Pour into a small bowl and stir in capers.", "Arrange beef slices in a single layer over six plates.", "Toss arugula with half the dressing.", "Mound arugula on top of beef.", "Top with Parmesan curls and black pepper.", "Serve remaining dressing separately.", "This recipe yields 6 servings.", "Comments: The key to slicing beef very thinly is to freeze it partially.", "For a change of pace, you can make this dish with sushi-grade fresh raw tuna.", "Description: ""This favorite restaurant appetizer is easy to make at home, but if you are leery of eating raw beef, skip this recipe."""]

* Per serving · 4 servings · Values may vary.

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