Apple and Cured Beef Carpaccio with Chives

ByDjihane
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A refreshing twist on traditional carpaccio, this elegant appetizer features thinly sliced crisp apples paired with savory cured beef. Finished with chopped chives, cracked black pepper, and a touch of lemon, it’s a light, balanced dish that brings together sweet, tart, and umami flavors for a refined start to any meal.

Why You’ll Love This Recipe

This dish is simple yet sophisticated. The crispness of the apples contrasts beautifully with the delicate saltiness of the cured beef, while fresh chives and black pepper add aromatic brightness. It’s a no-cook recipe that comes together in minutes, making it ideal for entertaining or a gourmet weeknight starter. With minimal ingredients and maximum flavor, it offers elegance without complexity.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

  • crisp apples (such as Honeycrisp or Green Apple), thinly sliced
  • cured beef slices (such as bresaola or dried beef)
  • fresh chives, finely chopped
  • freshly ground black pepper
  • lemon juice
  • optional: extra virgin olive oil or truffle oil

Directions

  1. Core and thinly slice the apples using a mandoline or sharp knife. Toss the slices gently with lemon juice to prevent browning.
  2. Arrange the apple slices in a single, overlapping layer on a large serving plate.
  3. Top with slices of cured beef, spacing them evenly over the apple base.
  4. Sprinkle with finely chopped chives and a generous amount of freshly ground black pepper.
  5. Optionally, drizzle with extra virgin olive oil or truffle oil for added richness.
  6. Serve immediately, chilled or at room temperature, as a refined appetizer or light side dish.

Servings and timing

Servings: Serves 4 as an appetizer
Prep Time: 10 minutes
Cook Time: None
Total Time: 10 minutes

Variations

  • Cheese Addition: Add thin shavings of Parmesan or Pecorino Romano for extra depth.
  • Nutty Crunch: Sprinkle with toasted pine nuts or crushed walnuts.
  • Fruit Swap: Try using pears instead of apples for a sweeter variation.
  • Spicy Touch: Add a few red pepper flakes or a light drizzle of chili oil for heat.
  • Herb Substitute: Use fresh dill or parsley in place of chives for a different herbal note.

Storage/Reheating

This dish is best enjoyed fresh. However, if needed, you can prepare it up to 2 hours in advance and store it covered in the refrigerator. Avoid making it too far ahead to preserve the texture of the apples.

Leftovers are not ideal as the apples may lose their crispness. Reheating is not recommended.

FAQs

Can I use any type of apple?

Crisp, tart apples like Honeycrisp, Granny Smith, or Pink Lady are best for texture and balance with the salty beef.

What cured beef is ideal for this dish?

Bresaola is the traditional choice, but any thinly sliced dried beef such as carpaccio-style beef or Bündnerfleisch works well.

Can I prepare this in advance?

Yes, but no more than 1–2 hours ahead to maintain the freshness of the apples.

Is this recipe gluten-free?

Yes, it is naturally gluten-free.

Can I substitute lemon juice?

White wine vinegar or apple cider vinegar can be used in small amounts if lemon is not available.

How do I slice apples thinly without a mandoline?

A very sharp chef’s knife will work—slice carefully and evenly for best results.

What wine pairs well with this carpaccio?

A dry white wine like Sauvignon Blanc or a light red like Pinot Noir complements it nicely.

Is olive oil necessary?

No, it’s optional. It adds richness, but the dish is flavorful without it.

How should I serve this dish?

Serve it as a starter on a flat plate or a wooden board for a rustic presentation.

Can I add greens?

Yes, a few arugula or baby spinach leaves can be added for freshness and color contrast.

Conclusion

Apple and Cured Beef Carpaccio with Chives is a light, elegant dish that delivers a beautiful harmony of flavors and textures with minimal effort. Perfect for entertaining or enhancing a quiet evening at home, this simple yet refined recipe highlights the power of quality ingredients and thoughtful presentation. Whether you’re hosting a dinner party or looking for a quick gourmet starter, this carpaccio will impress with both flavor and finesse.

Print

Apple and Cured Beef Carpaccio with Chives

Print Recipe

Une version rafraîchissante du carpaccio avec de fines tranches de pommes croquantes, recouvertes de bœuf salé délicat, garnies de ciboulette fraîchement hachée et de poivre noir concassé pour un apéritif léger, salé et sucré.

  • Author: Djihane
  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Total Time: 10 minutes
  • Yield: 2–4 servings
  • Category: Appetizer
  • Method: No-Cook
  • Cuisine: Fusion
  • Diet: Gluten Free

Ingredients

  • 2 grosses pommes croquantes (comme Honeycrisp ou Green Apple), coupées en fines tranches
  • 100 g (3,5 oz) de tranches de bœuf séché (comme de la bresaola ou du bœuf séché)
  • 2 cuillères à soupe de ciboulette fraîche, finement hachée
  • Poivre noir fraîchement moulu, au goût
  • Jus d’1/2 citron
  • Facultatif : un filet d’huile d’olive extra vierge ou d’huile de truffe

Instructions

  1. Évidez les pommes et coupez-les en fines tranches à l’aide d’une mandoline ou d’un couteau bien aiguisé. Arrosez-les délicatement de jus de citron pour éviter qu’elles ne noircissent.
  2. Disposer les tranches de pomme en une seule couche superposée sur une grande assiette de service.
  3. Recouvrir de tranches de bœuf séché, en les répartissant uniformément sur la couche de pommes.
  4. Saupoudrer de ciboulette fraîchement hachée et d’un généreux tour de poivre noir.
  5. Terminez avec un filet d’huile d’olive ou d’huile de truffe facultatif juste avant de servir.
  6. Servir frais ou à température ambiante en entrée ou en accompagnement élégant.

Notes

  • Utilisez des pommes très fraîches pour une meilleure texture et une meilleure saveur.
  • Refroidir les tranches de pomme avant de servir ajoute du croustillant supplémentaire.
  • Accompagnez-le de pain croustillant ou servez-le avec du fromage pour un apéritif plus complet.

Nutrition

  • Serving Size: 1/4 of recipe
  • Calories: 120
  • Sugar: 9g
  • Sodium: 380mg
  • Fat: 5g
  • Saturated Fat: 1.5g
  • Unsaturated Fat: 3g
  • Trans Fat: 0g
  • Carbohydrates: 11g
  • Fiber: 2g
  • Protein: 8g
  • Cholesterol: 20mg

Keywords: apple carpaccio, cured beef appetizer, light starter, gluten free, fruit and meat salad

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