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Bündnerfleisch Carpaccio

Zutaten für 4 Personen

175 g Rucola
12 Stk. Kirschtomaten
2 EL Zitronensaft
6 EL Olivenöl
200 g Bündnerfleisch
2 Prise(n) Meersalz
2 Prise(n) Pfeffer

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1

Fertig

Rucola putzen, waschen und abtrocknen. Kirschtomaten halbieren. Zitronensaft und Olivenöl mischen. Denn Teller mit ein bischen Olivenöl bestreichen. Fleisch auf dem Teller verteilen und mit Zitronenvinaigrette beträufeln. Mit Pfeffer und Salz bestreuen.

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2 votes, average: 4,00 out of 5

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2 votes, average: 4,00 out of 5

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2 votes, average: 4,00 out of 5

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