Carpaccio of Bison with Shaved Reggiano and Frisee Salad
Ingredients
- 40 thinly sliced pieces of bison (from your local meat market)
- 3 heads frisee lettuce trimmed
- 3 ounces shaved Parmesan reggiano
- Salt pepper
- 3 tablespoons Olive oil
- House vinaigrette
Directions
- On a large platter place the bison covering the center completely.
- Drizzle with olive oil.
- Season to taste with salt and pepper.
