Carpaccio with Balsamic Vinegar

Finely grind all the following chopped ingredients in order to obtain a paste: 2 oz of parsely, a celery stalk, 1/2 red pepper, a small onion and a small clove of garlic; then add three spoonfuls of Cavedoni Traditional Balsamic Vinegar of Modena, 1 cup of olive oil, the juice of one lemon, and salt and pepper to taste. On a cutting board, thinly slice 18 oz of lean beef; arrange on a plate and drizzle with Cavedoni Traditional Balsamic Vinegar of Modena. Sprinkle the beef with the salsa. Garnish with finely grated parmesan (Parmigiano Reggiano) cheese. Serve with plenty of toasted bread.