Steak Carpaccio Salad Recipe
- 2 tablespoons (25g) capers, drained, rinsed, and chopped
- 2 teaspoons (10ml) whole grain mustard
- 1 tablespoon (15ml) juice from half a lemon, the other half cut into wedges
- 3 tablespoons (45ml) extra-virgin olive oil
- Kosher salt and freshly ground black pepper
- 3 ounces arugula leaves (about 3 cups loosely packed; 85g)
- 1 1/2 ounces (45g) red onion, very thinly sliced
- 4 to 6 ounces (115 to 170g) leftover cooked steak, sliced as thinly as possible
- 1 ounce (30g) Parmigiano-Reggiano, shaved with a
- Whisk together capers, mustard, lemon juice, and olive oil in a medium bowl. Season to taste with salt and pepper. Add arugula and red onion and toss to coat. Transfer to a serving dish, arrange steak and Parmesan shavings on top, and drizzle with any dressing remaining in the bowl. Sprinkle steak with a little salt and pepper. Serve with lemon wedges.
capers, grain mustard, lemon, extravirgin olive oil, kosher salt, arugula, red onion
Taken from www.seriouseats.com/recipes/2016/07/steak-carpaccio-salad-recipe.html (may not work)