Ingredients
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1 lemon
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2 oz Parmesan cheese
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3 tbsp olive oil
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2 sprigs fresh rosemary
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3 cloves garlic, crushed
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4 oz arugula
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1 lb leftover roast beef or steak, warmed
Steps
1
Zest and juice the lemon, set aside. Using a vegetable peeler, shave the Parmesan cheese into slivers and set aside. In a skillet, heat the oil. Add the rosemary and garlic and sauté 2-3 min. Remove from heat and add the lemon zest and half the lemon juice. Add salt and pepper to taste and more lemon juice, if necessary.
2
Using a sieve, strain the mixture into a small bowl. In a large bowl, mix half the lemon dressing with the arugula and spread on a large platter. Cut the meat into thin slices and place over the arugula. Drizzle over the remaining dressing and sprinkle with the shaved Parmesan.
