Try this Carpaccio and Artichoke Salad recipe, or contribute your own.
Suggest a better descriptionPound the slices of filet between 2 sheets of plastic wrap, with meat mallet. For artichoke salad: Combine all ingredients together in a small bowl, toss well and season with salt and pepper. In another mixing bowl toss the arugula with the extra-virgin olive oil. Lay the carpaccio down on the plate. Drizzle meat with olive oil and the juice of the lemon. Season with salt and pepper. Mound the arugula in the center of the meat. Sprinkle the artichoke salad around the arugula. Garnish with shaved Parmigianao-Reggiano cheese, black pepper and parsley. Source: Essence of Emeril, #2326, TVFN formatted 4/28/96 by Lisa Crawford
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Serving Size: 1 Serving (199g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 743 | ||
Calories from Fat: 743 (100%) | ||
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Amt Per Serving | % DV | |
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Total Fat 82.9g | 111 % | |
Saturated Fat 11.9g | 60 % | |
Monounsaturated Fat 40.2g | ||
Polyunsanturated Fat 27g | ||
Cholesterol 0mg | 0 % | |
Sodium 86mg | 3 % | |
Potassium 135.8mg | 4 % | |
Total Carbohydrate 4g | 1 % | |
Dietary Fiber 1.7g | 7 % | |
Sugars, other 2.3g | ||
Protein 1g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 743
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