Roast Beef Carpaccio with Gorgonzola Potato Salad

Total Time:
25 min
Prep:
10 min
Cook:
15 min

Yield:
4 servings
Level:
Easy

NUTRITION INFO
Ingredients
  • 1 pound fingerling potatoes, halved lengthwise
  • Kosher salt
  • 1 cup crumbled gorgonzola dolce cheese (4 ounces)
  • 3 tablespoons grated parmesan cheese
  • 2 tablespoons 2% Greek yogurt
  • 1 clove garlic
  • Freshly ground pepper
  • 1 9 -ounce package Italian salad blend (8 cups)
  • 1/4 cup jarred Peppadew peppers, drained and roughly chopped
  • 2 tablespoons roughly chopped fresh parsley
  • 12 ounces deli-sliced rare roast beef
Directions
  • Put the potatoes in a medium pot of cold salted water. Bring to a boil over medium heat and cook until fork-tender, about 15 minutes. Drain and rinse under cold water; transfer to a large bowl.

  • Pulse 1/2 cup gorgonzola, the parmesan, yogurt, garlic and 1/4 cup water in a blender or mini food processor until smooth; season with salt and pepper. Add half of the dressing to the potatoes along with the salad blend, Peppadews and parsley; toss.

  • Arrange the roast beef on four plates. Serve the salad on the side, topped with the remaining dressing and 1/2 cup gorgonzola.

  • Photograph by Charles Masters


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    Recipe courtesy of Food Network Kitchen