Roast Beef in Salad: light lunch
Roast Beef with salad: a fresh and tasty lunch
We are certain that organic meat is good, but often when the heat arrives, thinking about cooking dishes that are complicated in preparation - and digestion - makes us not want to dedicate time to bringing something good to the table. Here summer recipes with organic meat come to our aid and delight us with the simplicity of the flavors and the genuine ingredients used. Between a meat carpaccio, a good slice of melon with Parma ham and an organic meat tartare, another dish stands out on the podium of anti-heat lunches: Roast Beef in salad.
Organic meat that you can find in our online butcher's shop, a few rocket leaves, a good Grana Padano and balsamic vinegar: perfection in just a few ingredients. Let's find out how to prepare this delicious and satisfying dish which is good for both a light lunch or a summer dinner with a gourmet touch.
Roast Beef ingredients for 4 people
- 300 g of roast beef or rump
- 80 g of rocket
- 40 g of Parmigiano Reggiano
- 3 tablespoons of olive oil
- 2 tablespoons of Modena PGI balsamic vinegar
- 2 tablespoons of seed oil
- dried tomatoes to taste
- pine nuts to taste
- champignon mushrooms to taste
- Salt and Pepper To Taste
- The extra touch? Maldon Salt
Organic Roast Beef Salad Process
Organic Roast Beef, being a certified meat, can be enjoyed raw and cut into very thin slices or - for a nice alternative - into strips of a few centimetres. If you don't like the taste of raw meat or roast beef, we can season it with lemon, salt and pepper and leave it in the refrigerator for about 1 hour to significantly improve the taste.
If, however, we want a slightly more gourmet version, we can sear the organic meat to release all the flavors given by the raw part and the cooked part. We heat some seed oil in a pan, if we wish we also add a clove of unpeeled garlic and brown the meat over a high heat for approx. 10 minutes - 5 minutes per side.
Once the meat is cooked, remove it from the heat and let it cool. In the meantime, cut the champignon mushrooms into thin slices, cut the Parmigiano Reggiano into flakes and add the dried tomatoes with some oil. Lightly toast the pine nuts and set aside.
Now cut the Roast Beef into thin slices and prepare a sauce with olive oil and balsamic vinegar, salt and pepper. Now arrange the rocket on the plates, place the meat on top and sprinkle with the cheese flakes, toasted slices of bread, the cherry tomatoes, the toasted pine nuts and sprinkle with the PGI vinegar sauce. Let's serve and enjoy!
