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arugula roast beef salad

Arugula Salad with Roast Beef and Parmigiano

  • Author: Flavia Scalzitti

Description

To ensure the best flavors and textures, make sure all the ingredients are at their freshest. There isn’t a set recipe for this salad, so instead, I am giving you the list of ingredients followed by guidelines on assembly. This salad can be made to serve one person or a large group. The important thing to remember is to make sure you do not drown the salad in olive oil and lemon juice, or over-season it with salt. You want just enough of those ingredients to allow the flavors of the salad components to taste like themselves without being overpowered.


Ingredients

Main Ingredients

  • Arugula, washed and dried thoroughly
  • Radicchio, washed and dried thoroughly, and torn into large pieces, optional
  • Fennel bulb, sliced paper-thin (a mandoline works well for this task), optional
  • Cherry tomatoes (any variety you like), washed, dried, and halved, optional
  • Roast beef, thinly sliced (not shaved), torn into medium pieces if slices are large
  • Parmigiano-Reggiano (or Grana Padano), thinly shaved from a wedge (a vegetable peeler works for this task)
  • Extra-virgin olive oil
  • Freshly squeezed lemon juice
  • Salt

Instructions

  1. Choose a platter or shallow serving bowl large enough to hold all of the ingredients without crowding. This is a salad that needs to spread out for the best visual impact.
  2. Place the arugula, radicchio, sliced fennel, and cherry tomatoes on the platter first. Season lightly with olive oil, lemon juice, and salt. Gently toss the salad greens and re-arrange them in an even layer.
  3. I generally like to use twice the amount of salad greens as beef.
  4. Drape the roast beef slices lightly and randomly over the salad greens in one layer, making sure not to cover the salad greens completely. Spritz a small amount of lemon juice over the roast beef slices.
  5. Scatter shavings of the Parmigiano-Reggiano over the top of the salad.
  6. Drizzle a light amount of olive oil over the salad and serve immediately.