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.
0 - 0 Servings
15 min
Roast Beef and Arugula Salad
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
Preparation
- 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.
