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| 6 x ca. 30 g | Beef tenderloin; sliced paper thin |
| 1/4 Teelöffel | cinnamon |
| 1/4 Teelöffel | black pepper freshly ground |
| 1/4 Teelöffel | caraway seeds |
| 1/4 Tasse | red wine vinegar |
| 1 Esslöffel | salt |
| 1 | Green apple; peeled and cored |
| 1 klein | Radicchio head from treviso |
| 4 x ca. 30 g | Extra-virgin olive oil from lago di garda; divided |
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Lay beef slices out in a shallow casserole. In a small bowl, mix together cinnamon, pepper, caraway seeds, vinegar and salt and pour over meat. Cut apple into 1/8-inch julienne and place in dressing bowl. Pull leaves off Treviso and toss with 2 ounces Garda oil and season lightly with salt.
To serve, place 3 slices of beef on each plate and cover the slices with handfuls of salad. Drizzle the salad with more oil and serve.
(Show # Mb-1D02)
Per serving: 139 Calories (kcal); 10g Total Fat; (63% calories from fat); 8g Protein; 5g Carbohydrate; 30mg Cholesterol; 1620mg Sodium Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 0 Vegetable; 1/2 Fruit; 1
1/2 Fat; 0 Other Carbohydrates
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