Carpaccio with radishes

A recipe from Recipes from an Italian Summer
Carpaccio with radishes
Carpaccio with radishes

Preparation: 15 minutes

Serves: 4


350g (12oz) lean beef, such as sirloin, very thinly sliced

4 radishes, thinly sliced

juice of 1 lemon, strained

extra-virgin olive oil, for drizzling

4–5 white peppercorns

100g (3½oz) Grana Padano cheese, shaved into flakes



Spread out the slices of meat on a serving dish, slightly overlapping, and arrange the radish slices on top.

Put the lemon juice, a drizzle of oil, the peppercorns and a pinch of salt into a blender and process.

Pour the dressing over the beef and radishes, sprinkle with the cheese and serve.

You May Also Like



Phaidon is the premier global publisher of the creative arts with over 1,500 titles in print. We work with the world's most influential artists, chefs, writers and thinkers to produce innovative books on art, photography, design, architecture, fashion, food and travel, and illustrated books for children. Phaidon is headquartered in London and New York City.
Read more