INGREDIENTS
4 cups arugula
1 cup brussels sprouts sliced thin
1/2 cup frozen peas thawed
1/4 cup red onion sliced thin
1 cup cherry tomatoes or grape tomatoes, halved
1/3 cup kalamata olives pitted and halved
1 cup ciliegine halved (or diced fresh mozzarella)
1/3 pound very thinly sliced leftover roast beef (I used eye of round roast) (or use leftover steak, chicken, pork, shrimp)
2 tablespoons parmigiano reggiano or grana padana shaved
1 large clove garlic minced
1 teaspoon dijon mustard
1/2 teaspoon lemon zest
1 1/2 tablespoons lemon juice
2 tablespoons olive oil
2 tablespoons sun dried tomatoes in oil finely minced
1 tablespoon oil from sun dried tomatoes
pinch kosher salt
pinch black pepper
Directions
In a little bowl, consolidate the garlic, dijon mustard, lemon get-up-and-go, lemon juice, olive oil, sun dried tomatoes, sun-dried tomato oil, salt and pepper. Speed to emulsify. Put aside.
in a shallow wide bowl hurl the arugula and shaved brussel grows. Top with peas, red onions, tomatoes, olives and ciligiene. Hill the meagerly cut meal hamburger on the plate of mixed greens and sprinkle with shaved parmigiano reggiano and basil. Shower with dressing and hurl to serve.