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Carpaccio with Capers and Parmesan
(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Preparation:
25 min.
Preparation
Calories:
270
calories
Calories
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1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 270 cal. | (13 %) | ||
| Protein | 23 g | (23 %) | ||
| Fat | 19 g | (16 %) | ||
| Carbohydrates | 1 g | (1 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 0.4 g | (1 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.3 mg | (19 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 9.1 mg | (76 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 23 μg | (8 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 5.3 μg | (12 %) | ||
| Vitamin B₁₂ | 2.1 μg | (70 %) | ||
| Vitamin C | 7 mg | (7 %) | ||
| Potassium | 412 mg | (10 %) | ||
| Calcium | 80 mg | (8 %) | ||
| Magnesium | 32 mg | (11 %) | ||
| Iron | 2.7 mg | (18 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 4.8 mg | (60 %) | ||
| Saturated fatty acids | 4.7 g | |||
| Uric acid | 115 mg | |||
| Cholesterol | 55 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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Ingredients
for
6
- Ingredients
- 6 Tbsps Vinegar
- 1 tsp spicy Mustard 8 )
- 1 tsp honey (8 g)
- 80 milliliters olive oil
- salt
- peppers
- 600 grams Beef fillet
- 1 tsp black peppercorns
- 1 pc Parmesan (30 g)
- 2 Tbsps Caper (30 g; jarred)
- 1 handful lamb's lettuce (40 g)
- Arugula (40 g)
Preparation steps
1.
For the vinaigrette, mix together the mustard and honey. Gradually incorporate the oil, whisking constantly. Season to taste with salt and pepper.
2.
Rinse the beef under cold water, pat dry, and thinly slice with a sharp knife. Pound thinly in between plastic wrap, then divide onto 6 plates.
3.
Coarsely grind the peppercorns, and shave the parmesan. Top the beef with the pepper, capers, and parmesan cheese.
4.
Rinse the lettuces and dry. Top the beef with the lettuces and drizzle the plates with the dressing.
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