Salad with Roast Beef and Parmesan Crisps

Ingredients

• 600 g well-aged roast beef
• 1 Tbsp clarified butter
• Salt
• freshly ground pepper
• 0.5 bunch arugula (or robust salad of choice)
• 2 tbsp white wine vinegar
• 1 tbsp raspberry vinegar
• 4 tbsp olive oil
• 1 tsp cane sugar
• 0.5 tsp sharp mustard
• Salt
• Cayenne pepper
• 2 tbsp mayonnaise
• 150 g parmesan (freshly grated)

Instructions

1. 1.

   Preheat the oven to 180°C. Place a large round cookie cutter (~10 cm diameter) on parchment paper and spread a thin, even layer of cheese inside it. Remove the ring and repeat with seven more portions on the tray.

2. 2.

   Bake for about 5 minutes until the cheese melts, bubbles vigorously, and turns lightly golden brown. Immediately remove the tray, let the cheese crisps cool briefly, then lift them from the parchment onto a cooling rack to become crisp and firm.

3. 3.

   Parboil the roast beef in a very hot oven-safe pan with clarified butter, browning each side. Transfer to a preheated oven at 140°C for an additional 15–30 minutes (depending on preference). Remove, season with salt and pepper, wrap in foil, and let rest for about 5 minutes.

4. 4.

   Wash and dry the arugula thoroughly.

5. 5.

   Combine all dressing ingredients, taste, and gently mix with the prepared salad.

6. 6.

   Remove the roast beef from foil, slice thinly either cold or warm as desired, arrange on plates with arugula and a drizzle of dressing, and serve alongside the parmesan crisps.