Recipe courtesy of Rachael Ray
Save Recipe Print
Total:
10 min
Prep:
10 min
Yield:
4 servings
Level:
Easy

Ingredients

Directions

Place arugula in a bowl and dress with lemon juice, extra-virgin olive oil and salt. Divide the arugula among dinner plates or place on a serving platter and mound the greens up. Use a vegetable peeler to shred some cheese on top of the arugula. Arrange the meat in a thin layer all around the plate, draping it over the arugula. The plates or platter should look like a mound of beef. Thinly slice the artichokes, finely chop rosemary and parsley and slice the caper berries. Decoratively arrange the artichokes, chopped herbs and capers all over the meat. Drizzle the completed salad with aged balsamic vinegar and serve.

My Private Notes

Add a Note
Get the Recipe

No-Churn Watermelon Ice Cream Slices

Cool off with a slice of this incredible treat.

IDEAS YOU'LL LOVE

Peppery Salad

Recipe courtesy of Rachael Ray

Quick Salad

Recipe courtesy of Rachael Ray

Puttanesca Salad

Recipe courtesy of Rachael Ray

Corny Salad

Recipe courtesy of Rachael Ray

BLT Salad

Recipe courtesy of Rachael Ray

Antipasto Salad

Recipe courtesy of Rachael Ray

Mexican Salad

Recipe courtesy of Rachael Ray

Soup and Salad, with Style: Salad Lyonnaise and Leek and Potato Soup

Recipe courtesy of Rachael Ray

Red Bean Salad

Recipe courtesy of Rachael Ray

Browse Reviews By Keyword

          Latest Stories