Veal carpaccio with pecorino

Total time: 30m
Preparation Time: 30m

For 4 people

Nutritional Information

Contains 301 Kcal, 28g Protein, 4g Carbohydrates, 19g Fat


  • Meat
  • 400 g veal fillets, very thinly sliced
  • Dressing
  • 2.5 tbsp lemon juice
  • 3 tbsp olive oil
  • 0.25 tsp salt
  • Salad
  • 250 g different coloured cherry tomatoes, quartered
  • 1 shallot, finely chopped
  • 150 g radishes, coarsely grated
  • 100 g baby lettuce
  • 0.5 bunch flat-leaf parsley, roughly torn
  • 0.5 bunch basil, roughly torn
  • To serve
  • 70 g Pecorino, coarsely grated

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  • Meat

    Carefully pound the slices of meat in batches between a plastic bag, plate up.
  • Dressing

    Combine the lemon juice and oil, season with salt. Set aside 1½ tbsp of the dressing.
  • Salad

    Mix the cherry tomatoes with all the other ingredients up to and including the basil. Stir in the dressing.
  • To serve

    Drizzle the reserved dressing over the meat. Arrange the salad on top of the meat. Top with the grated pecorino.
  • Tip:

    To make the meat easier to carve, place it in the freezer approx. 1 hr. in advance.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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