Wagyu Carpaccio

Wagyu Carpaccio, the way we make it

Make it at home

Ingredients

• 3 oz thinly sliced bresaola (Wagyu if available from a specialty butcher; standard beef bresaola works well)
• 1 cup baby arugula or wild arugula, washed and dried
• 1 oz Parmigiano-Reggiano, shaved with a vegetable peeler
• 2 tbsp good extra-virgin olive oil, divided
• Juice of half a lemon, plus 1 lemon wedge for serving
• Flaky sea salt (such as Maldon) to taste
• Freshly cracked black pepper to taste
• Small handful of microgreens or pea shoots (optional)

Instructions

1. 1

   Lay your bresaola slices flat on a cold dinner plate, overlapping them slightly in a circular fan pattern. Work quickly — the meat is best served cool.

2. 2

   In a small bowl, combine the arugula with 1 tablespoon of the olive oil and a squeeze of lemon juice. Toss lightly and season with a tiny pinch of flaky salt.

3. 3

   Pile the dressed arugula loosely in the center of the bresaola.

4. 4

   Scatter the shaved Parmigiano-Reggiano shards across the beef and greens.

5. 5

   Drizzle the remaining tablespoon of olive oil in a thin stream over the whole plate.

6. 6

   Squeeze a little more fresh lemon juice directly over the bresaola.

7. 7

   Crack black pepper generously over the plate.

8. 8

   Add a small mound of microgreens on top if using, place the lemon wedge on the side, and serve immediately with crusty bread or grissini.

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