Carne Sala with Apple Salad

• 6 ounces beef tenderloin, sliced paper thin
• 1/4 teaspoon cinnamon
• 1/4 teaspoon freshly ground black pepper
• 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

1. Lay beef slices out in a shallow casserole.
2. In a small bowl, mix together cinnamon, pepper, caraway seeds, vinegar and salt and pour over meat.
3. Cut apple into 1/8th-inch julienne and place in dressing bowl.
4. Pull leaves off Treviso and toss with garda oil and season lightly with salt.
5. To serve, place 3 slices of beef on each plate and cover the slices with handfuls of salad.
6. Drizzle the salad with more oil and serve.

beef tenderloin, cinnamon, freshly ground black pepper, caraway seeds, red wine vinegar, salt, green apple, head radicchio from, olive oil

Taken from www.foodnetwork.com/recipes/emeril-lagasse/carne-sala-with-apple-salad-recipe.html (may not work)