Salad with Roast Beef and Parmesan Crisps
Nutritional values
(Percentage of daily recommendation)
| Calorie | 554 cal. | (26 %) | ||
| Protein | 46 g | (47 %) | ||
| Fat | 40 g | (34 %) | ||
| Carbohydrates | 3 g | (2 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 0.2 g | (1 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 3.3 mg | (28 %) | ||
| Vitamin K | 35.1 μg | (59 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 16.4 mg | (137 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 13 μg | (4 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 6.8 μg | (15 %) | ||
| Vitamin B₁₂ | 8.4 μg | (280 %) | ||
| Vitamin C | 6 mg | (6 %) | ||
| Potassium | 647 mg | (16 %) | ||
| Calcium | 466 mg | (47 %) | ||
| Magnesium | 59 mg | (20 %) | ||
| Iron | 3.5 mg | (23 %) | ||
| Iodine | 31 μg | (16 %) | ||
| Zinc | 8.4 mg | (105 %) | ||
| Saturated fatty acids | 18.1 g | |||
| Uric acid | 172 mg | |||
| Cholesterol | 138 mg | |||
| Complete sugar | 3 g |
Ingredients
- 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
Preparation steps
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.
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.
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.
Rinse the arugula, trim and spin dry.
For the dressing, stir together all the remaining ingredients, season with salt and cayenne pepper. Toss with the arugula leaves.
Thinly slice the roast beef, spread over the greens and drizzle with vinaigrette. Garnish with Parmesan crisps and serve.
