• 30 min
• serving

Ingredients

100 g beef carpaccio
Arugula leaves
5 tablespoons of Andorinha Extra Virgin Olive Oil
5 tablespoons of yellow mustard
40 g capers
Salt
Black pepper
Grated Parmesan cheese

METHOD

1- Arrange the carpaccio slices side by side on a shallow dish and the arugula leaves on top.
2- Mix the oil, mustard, salt and pepper with a fork or fouet until it makes a sauce.
3- Drizzle the carpaccio slices with this sauce, add the capers and sprinkle the grated Parmesan cheese.
Serve with bread or toast.