16 slices paper-thin slices beef tenderloin (raw)
MAIN INGREDIENTS 8 PORTIONS
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¼ cup Mastiha-scented olive oil
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2-3 Tbsp. lemon juice
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Salt and coarsely ground black pepper to taste
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1 bunch arugula, washed, dried and torn or coarsely chopped
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125 gr. of manouri cheese (or ricotta salata)
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2 fresh plums, cut into wedges
PREPARATION
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Lay the carpaccio slices on a large platter.
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Whisk together the Mastiha olive oil, lemon juice, salt and pepper. Brush the carpaccio slices lightly with the marinade.
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Place the arugula on top. Break the cheese over the arugula and garnish with plum slices. Pour over remaining dressing and serve.
