Beef Carpaccio with Arugula and Parmesan 

Indulge in this elegant and delicious Beef Carpaccio with Arugula and Parmesan! This dish is perfect as an appetizer or a light meal, showcasing the flavors of tender beef, peppery arugula, and rich Parmesan. Here’s how to make it:

Ingredients:
8 ounces thinly sliced beef tenderloin (or sirloin, about ⅛ inch thick; ask your butcher to slice it for you)
4 cups arugula, washed and dried
½ cup shaved Parmesan cheese
2 tablespoons extra virgin olive oil
1 tablespoon lemon juice
1 teaspoon Dijon mustard
½ teaspoon salt
¼ teaspoon black pepper
Optional: Capers, for garnish
Instructions:
Prepare the Beef:
Arrange the thinly sliced beef on a large serving platter or individual plates, slightly overlapping the slices to create an even layer.
Make the Dressing:
In a small bowl, whisk together the extra virgin olive oil, lemon juice, Dijon mustard, salt, and black pepper until well combined.
Dress the Arugula:
In a separate bowl, toss the arugula with a drizzle of the dressing until lightly coated.
Assemble the Dish:
Top the beef slices with the dressed arugula, then sprinkle the shaved Parmesan cheese over the top. If desired, add capers for an extra burst of flavor.
Serve:
Drizzle any remaining dressing over the carpaccio and serve immediately.