Quick, Easy -N- Fast Italian Beef Salad Recipe
1 lb. rare roast beef from the deli, sliced in 1/2" strips
2-4 T. extra virgin olive oil
juice of 1 lemon
freshly ground black pepper
2 T. tiny capers (optional)
1/2 C. whole black Greek (oil cured) olives
1/3 C. parmesan cheese
6 C. mixed salad greens
2 C. steamed broccoli florets
Prepare the broccoli florets first. Steam until crisp-tender and run cold water over them.
Arrange the mixed greens on a large serving platter. Ring the broccoli florets around the edge, on top of the greens. Drizzle 1-2 Tbsp. olive oil over the broccoli and greens, then sprinkle with 1/2 the lemon juice. Salt and pepper, to taste. Heap the roast beef strips inside the broccoli ring. Drizzle with 1-2 Tbsp. olive oil, sprinkle with the remaining lemon juice. Salt and black pepper, to taste.
Sprinkle the capers and Greek olives over all. And top with the parmesan cheese.
Serve the salad on the platter, letting each diner eat off the platter. Or divide onto individual plates.
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