Beef Carpaccio with Arugula and Parmesan
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.
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