Small Bites
Carpaccio
Serve this Italian dish alongside a Meyer lemon wedge and crostinis. Recipe by Chef James Martin of Gilardi's Ristorante.
![Carpaccio with Meyer Lemon Wedge](https://d194ip2226q57d.cloudfront.net/images/carpaccio.original.png)
Serves 4. Best paired with Cote Mas Cremant de Limoux Blanc Brut. Recipe by Chef James Martin of Gilardi's Ristorante. From our April 2016 Cooking Class.
Ingredients
1 8-ounce filet, raw
Thinly sliced celery to taste
Shaved Parmesan to taste
Capers to taste
Himalayan pink salt to taste
½ Meyer lemon, deseeded
8 garlic and herbed crostinis
To Prepare
Slice the filet into paper-thin slices and arrange on a plate. Sprinkle with celery, shaved Parmesan, capers and salt to your desired taste. Garnish with Meyer lemon wedge and crostinis.