Roast beef with vegetables
Instructions
Thinly slice the roast beef and place it on a serving platter.
Wash well and dry all vegetables.
Chop Arugula and radicchio; slice the radishes and leeks; cut the fennel into small pieces.
Mix vegetables and distribute them over the meat.
In a bowl sprinkle 6 tablespoons oil with lemon juice, salt, pepper and grated lemon rind.
Pour the sauce over roast beef and serve.
Ingredients and dosing for 4 persons
- 400 g of cooked roast beef
- Arugula salad
- Radicchio di chioggia
- 1 faggot
- 2 radishes
- 2 leeks
- 1 lemon
- 6 tablespoons of olive oil
- Salt
- Pepper