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Sunday, February 12, 2012

Sliced beef and arugula salad with green olive and raisin salsa


Sliced beef and arugula salad with 
green olive and raisin salsa 
For the salsa
8–10 green olives, pitted and sliced
handful of plump dark raisins
2 tsp capers, rinsed and gently
squeezed dry
drizzle of olive oil
small handful of fresh flat-leaf
parsley, finely chopped
sea salt and freshly ground
black pepper
handful of fresh wild arugula leaves
6oz (175g) thinly sliced pastrami or
other cooked beef from the deli
To make the salsa: In a bowl, mix together the olives, raisins, capers, oil, and parsley. Season to taste with
salt and pepper.  Arrange the arugula and pastrami
in a shallow serving bowl. Spoon the salsa over the top, and serve at room temperature. Top the salad with some freshly shaved Parmesan cheese, if you wish.

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