Beef Carpaccio Topped With Balsamic Vinegar, Olive Oil, Arugula and Parmesan

Weekly Dish Recommendation By Julia Burgi

Add some color to your weekend with glowingly red Beef Carpaccio topped with balsamic vinegar, olive oil, arugula and Parmesan. The way this dish is served at Fig & Olive in New York's trendy Meatpacking distract is a treat for your eyes and taste buds to witness!

The finely sliced strips of tender, raw beef are topped with an aged 18-year-old balsamic vinegar and truffle olive oil. Each of the flavors plays off of the others for a true medley in your mouth. The peppery arugula adds a welcome extra dimension, augmenting the texture of the beef. Topped with shaved Parmesan, there is an exquisite addition of a saltiness to round the dish off.

While Fig & Olive's proposal of Mediterranean cooking using a distinctive oil in each dish may sound gimmicky, the food is far from a mere ploy for attention. The menu is expertly crafted so that the oils rarely take your full attention, but are contributing forces in pleasing your palate.

To read about Fig & Olive's multiple locations and menu offerings, check out their website.