Finely sliced roast beef bundles leafy arugula for an easy yet elegant appetizer.
1 tablespoon fresh lemon juice
1 tablespoon extra-virgin olive oil
Pinch of sugar
Kosher salt and freshly ground black pepper
8 thin slices very rare deli roast beef (about 8 oz. total), halved crosswise
4 cups baby arugula
1 ounce Parmigiano-Reggiano, shaved
How to Make It
In a large bowl, whisk together lemon juice, oil and sugar; season with salt and pepper. Arrange roast beef on a work surface. Add arugula to dressing; toss. Divide arugula among centers of roast beef slices, with a few leaves extending beyond beef. Top with shaved cheese, roll into cylinders and serve.