Italian raw beef with grapefruit and celery salad
12 slices of thin slices of 1 cm thick veal (beef loin)
1 heart of celery
2 grapefruits, divided into
2 scallions, white part
½ cup extra virgin olive oil
2 teaspoons celery seeds
½ teaspoon cumin seeds
1 teaspoon minced chili
- One piece at a time, the plastic wrap between the beef slices, and the flat side with a meat hammer, the pounds are as thin as paper.
- Using a sharp knife, slice thin slices of celery heart lengthwise and green onion sideways, then in a bowl and grapefruit segments, slowly knot and combine
- Place the spices in a mortar and use a pestle until they are finely ground, then add 1 tablespoon of sea salt and combine well.
- A portion of 6 veal, topped with grapefruit and celery salad. Sprinkle with spice mixture, drizzle with extra virgin olive oil and serve.