Roast Beef and Arugula Salad
Roast Beef and Arugula Salad
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Do you lack inspiration when coming up with your spring lunch? Then try this roast beef and arugula salad with truffle sauce. In just 15 minutes, you can put a meal on the table that could pass as an appetizer in a 5-star restaurant.
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Ingredients and Method
Ingredients
- 3 lbs. thinly sliced roast beef
- 2 portobello mushrooms
- 3/4 cup mixed tomatoes
- 1/2 cup arugula
- 1/4 cup parmigiano cheese
- 1/4 cup Puglia Olive Oil
- 1/4 cup Carpaccio Truffle Sauce
- salt and pepper
Method
- Cut the mushrooms into small slices and sautee them until golden-brown in a pan with 1 Tbsp olive oil.
- Season the mushrooms to taste with a pinch of salt and pepper.
- Next, slice the large tomatoes and halve the small tomatoes.
- Transfer the roast beef to four plates and top with the sliced tomatoes.
- Top the roast beef with the portabello slices and season with the Carpaccio Truffle Sauce.
- Garnish the dish with arugula, Parmigiano cheese and a few drops of olive oil.