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.
- 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
- 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.
- 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.
- I generally like to use twice the amount of salad greens as beef.
- 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.
- Scatter shavings of the Parmigiano-Reggiano over the top of the salad.
- Drizzle a light amount of olive oil over the salad and serve immediately.