Roast Beef and Arugula Salad

Roast Beef and Arugula Salad

1 person
15 min
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


  • 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


  1. Cut the mushrooms into small slices and sautee them until golden-brown in a pan with 1 Tbsp olive oil.
  2. Season the mushrooms to taste with a pinch of salt and pepper.
  3. Next, slice the large tomatoes and halve the small tomatoes.
  4. Transfer the roast beef to four plates and top with the sliced tomatoes.
  5. Top the roast beef with the portabello slices and season with the Carpaccio Truffle Sauce.
  6. Garnish the dish with arugula, Parmigiano cheese and a few drops of olive oil.