Servings
Ingredients
- 2 Florida Grapefruit
- 400 g very thinly sliced veal
- 1 smoked scamorza or smoked mozzarella
- 40 g pine nuts
- 2 handfuls rocket
- 1 small bunch chives or spring onion
- Vinaigrette
- 1 small garlic clove
- Half teaspoon mustard
- 4 anchovies
- 2 sprigs tarragon
- Olive oil
- Salt and pepper
- Ciabatta
Instruction
- Peel the grapefruit and cut them into segments over a bowl to collect the juice. Squeeze the membranes to extract the rest of the juice.
- Ask your butcher for very thin slices of veal. Lay them out flat in a large dish without overlapping too much. Pour 6 tablespoons of grapefruit juice over them, cover, and chill for one hour.
- Blend the anchovies with the crushed garlic, 2 tablespoons of grapefruit juice, and mustard. Gradually add olive oil to emulsify. Season and add finely chopped tarragon.
- Slice the scamorza into thin shavings and finely chop the spring onion.
- Toast the pine nuts in a dry hot pan for 30 seconds.
- Arrange the veal on 4 plates and add small touches of dressing. Add rocket, grapefruit segments, scamorza, pine nuts, and spring onion. Serve with ciabatta.
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