Recipe courtesy of Mario Batali
4 servings


  • 1/4 teaspoon caraway seeds
  • 1/4 cup red wine vinegar
  • 1 tablespoon salt
  • 1 green apple, peeled and cored
  • 1 small head radicchio from Treviso
  • 2 ounces extra virgin olive oil from Lago di Garda plus 2 ounces
  • 6 ounces beef tenderloin, sliced paper thin
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon freshly ground black pepper


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 1/8th-inch julienne and place in dressing bowl. Pull leaves off Treviso and toss with 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.



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