Cooks in: 10mins
Levels: Easy
Serves: 4
List of Ingredients
- 10 OZ. of carpaccio of beef
- 8 OZ. of celery with the leaves (2 stalks)
- stale bread
- apple, scrubbed and cored
- 1 OZ. of celery leaves
- 1/2 anchovy in oil
- Extravirgin olive oil
- Salt
- Lemon
- Apple cider vinegar
Method
1
Clean the celery, setting aside the leaves; cut the stalks into thin strips (julienne), then soak them in ice water to make them crisp.
2
Cut the bread into chunks and, using an immersion blender, chop them into crumbs with about 1 ounce celery leaves, 3 tablespoons apple cider vinegar, the anchovy, the washed and cored apple, the juice of 1/2 lemon, 4 tablespoons oil and a pinch of salt. Blend everything for about 2 minutes until smooth; if necessary, thin it with up to 2 tablespoons of cold water.
3
Portion the carpaccio on the plates, serve the thoroughly drained celery on the side and garnish with the celery sauce.