Carpaccio with Caper Sauce

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Category : Meat

Recipe : Carpaccio with Caper Sauce

Makes 4 servings

1 cup packed fresh flat-leaf parsley leaves
1 tablespoon olive oil
1 tablespoon fresh lemon juice
2 teaspoons drained capers, rinsed
1/8 teaspoon freshly ground black pepper
1/8 teaspoon dried red pepper flakes (optional)
Pinch salt
6 ounces cooked roast beef, thinly sliced

In food processor, combine parsley, oil, lemon juice, 1 teaspoon of the capers, the
black pepper and red pepper flakes and the salt; process until thick and well
blended. Stir in remaining capers.
Divide roast beef evenly among 4 plates; top each portion with an equal amount
of parsley mixture.

EACH SERVING PROVIDES: 3/4 Fat, 1 1/2 Proteins

PER SERVING: 116 Calories, 6 g Total Fat, 1 g Saturated Fat, 34 mg Cholesterol, 104
mg Sodium, 2 g Total Carbohydrate, 1 g Dietary Fiber, 13 g Protein, 27 mg Calcium