Salad with Roast Beef and Parmesan Crisps

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Salad with Roast Beef and Parmesan Crisps
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Health Score:
61 / 100
Difficulty:
moderate
Difficulty
Preparation:
45 min.
Preparation
ready in 1 hr 25 min.
Ready in
Calories:
554
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie554 cal.(26 %)
Protein46 g(47 %)
Fat40 g(34 %)
Carbohydrates3 g(2 %)
Sugar added2 g(8 %)
Roughage0.2 g(1 %)
Vitamin A0.3 mg(38 %)
Vitamin D0.4 μg(2 %)
Vitamin E3.3 mg(28 %)
Vitamin K35.1 μg(59 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.3 mg(27 %)
Niacin16.4 mg(137 %)
Vitamin B₆0.3 mg(21 %)
Folate13 μg(4 %)
Pantothenic acid1.1 mg(18 %)
Biotin6.8 μg(15 %)
Vitamin B₁₂8.4 μg(280 %)
Vitamin C6 mg(6 %)
Potassium647 mg(16 %)
Calcium466 mg(47 %)
Magnesium59 mg(20 %)
Iron3.5 mg(23 %)
Iodine31 μg(16 %)
Zinc8.4 mg(105 %)
Saturated fatty acids18.1 g
Uric acid172 mg
Cholesterol138 mg
Complete sugar3 g

Ingredients

for
4
For salad
600 grams dry-aged Roast beef
1 Tbsp clarified butter
salt
freshly ground pepper
½ bunch Arugula (or other bitter green leaf lettuce)
For dressing
2 Tbsps White vinegar
1 Tbsp Raspberry vinegar
4 Tbsps olive oil
1 tsp cane sugar
½ tsp sharp Mustard
salt
cayenne pepper
2 Tbsps Mayonnaise
150 grams freshly grated Parmesan
How healthy are the main ingredients?
ParmesanArugulaolive oilMayonnaiseMustardsalt

Preparation steps

1.

For the Parmesan crisps, preheat the oven to 180°C (approximately 350°F). Place a large round cookie cutter about 10 cm in diameter (approximately 4 inches) on a parchment-lined baking sheet and spread a thin, even layer of cheese inside it. Remove the ring and continue with 7 more cheese portions.

2.

Bake for about 5 minutes in a hot oven, watching continuously until the cheese is vigorously bubbling and lightly golden brown. Remove from the oven and let cool briefly on the sheet pan. Transfer to a wire rack and let cool until crispy.

3.

For the salad, saute the trimmed roast in a hot butter using an ovenproof skillet until browned on both sides. Transfer the skillet to a preheated 140°C (approximately 280°F) oven for 15 to 30 minutes, until desired doneness. Season with salt and pepper, cover with aluminum foil and let rest for 5 minutes. 

4.

Rinse the arugula, trim and spin dry.

5.

For the dressing, stir together all the remaining ingredients, season with salt and cayenne pepper. Toss with the arugula leaves. 

6.

Thinly slice the roast beef, spread over the greens and drizzle with vinaigrette. Garnish with Parmesan crisps and serve.