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.
I made this as an appetizer for a wine tasting event. It was super easy to make and delicious. I used Boar's Head roast beef. I also drizzled lemon-infused olive oil over the top to serve. It reminded me of a carpaccio. Will definitely make again.
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