his is like beef carpaccio, except the raw beef is actually thinly sliced roast beef. A simple yet sophisticated salad, you can serve this family-style on a large platter or arrange each individual plate, like I do.

Ingredients:

• 2 tablespoons fresh lemon juice
• 1 tablespoon Napa Valley organic olive oil
• 1/4 teaspoon Dijon mustard
• 2 teaspoons Star capers, drained
• 8 ounces Boar's Head rare roast beef, thinly sliced (in the Service Deli)
• 4 ounces organic arugula
• 20 curls Parmigiano Reggiano cheese from a wedge, shaved with a vegetable peeler (or Gelson's Finest shaved Parmigiano Reggiano pieces)
• 12 Del Cabo organic sweet 100 tomatoes, halved

Instructions:


1. In a small cup, whisk together lemon juice, olive oil, mustard, and capers. Set aside.
   

2. Set out each individual plate (or the platter) on your work surface. Each plate will get about three or four slices of roast beef. The beef should be sliced onto sheets of paper. Turn paper over onto the plate and peel the paper off the beef slices. Fold beef into loose accordion-like folds. Repeat among all the plates.
   

3. In a separate bowl, toss arugula with the dressing. Arrange dressed greens in a pile over the roast beef in the center of each plate, about one cup per plate. Place about five curls of cheese on each plate on top of the arugula. Arrange tomatoes, cut side up, around the rim of each plate. Serve immediately.