Carpaccio with Arugula Manouri Cheese and Mastiha-Scented Olive Oil

INGREDIENTS 8 PORTIONS
  • 16 slices paper-thin slices beef tenderloin (raw)

  • ¼ cup Mastiha-scented olive oil

  • 2-3 Tbsp. lemon juice

  • Salt and coarsely ground black pepper to taste

  • 1 bunch arugula, washed, dried and torn or coarsely chopped

  • 125 gr. of manouri cheese (or ricotta salata)

  • 2 fresh plums, cut into wedges

PREPARATION
  1. Lay the carpaccio slices on a large platter.

  2. Whisk together the Mastiha olive oil, lemon juice, salt and pepper. Brush the carpaccio slices lightly with the marinade.

  3. Place the arugula on top. Break the cheese over the arugula and garnish with plum slices. Pour over remaining dressing and serve.

RECIPE'S PRODUCTS

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