This quick and easy salad adapted from Dorie Greenspan is probably my favorite meal right now. Light and filling, the flavors are sophisticated and perfectly balanced. The "recipe" would more accurately be entitled "directions" -- simply assemble the ingredients for a great lunch. I like to use a leftover piece of grilled steak shaved thin when deli roast beef gets too costly.
Roast Beef Carpaccio
Adapted from Dorie Greenspan's Roast Beef Carpaccio, Paris Style
4 oz shaved rare roast beef
1 Tbsp pesto
1/2 cup baby greens tossed with 1 tsp olive oil. Salt & pepper to taste.
1 oz Parmesan, shaved (I use a vegetable peeler)
1/4 cup quick pickled onions
1 slice good bread, grilled
2-3 cornichon or baby gherkin pickles
Pile the roast beef onto a bread plate. Spread with pesto. Top with baby greens, and sprinkle with parmesan and quick pickled onions. Place grilled bread and baby gherkins on side of plate.