Beef “Carpaccio” with Celery and Parmigiano-Reggiano

Name: Beef “Carpaccio” with Celery and Parmigiano-Reggiano
Yield: serves 4
Ingredients: 8 ounces thinly sliced rare roast beef (from the deli counter); 1/2 cup Rocco’s Magnificent Mayonnaise (page 200) or store-bought low-fat mayonnaise such as Hellmann’s Low-Fat Mayonnaise Dressing; Grated zest and juice from 1 lemon; 3 celery stalks, sliced thin on the diagonal; Salt and freshly ground black pepper; 2 ounces (1 1/2 cups) Parmigiano-Reggiano cheese, grated; 1/4 cup chopped fresh flat-leaf parsley

December 9, 2011

Paper-thin slices of lean, rare roast beef are healthy on their own, so keeping the toppings light but flavor-packed is the key to the success of this dish. Low-fat mayo amended with lemon juice and zest, crisp celery, and just a little bit of real Parmigiano-Reggiano—grated instead of shaved, for more coverage—does the trick.

Recipe notes

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