Ingredients
¾lbpenne
¼lbarugula,(about 2 bunches)
1radicchio head,(about 6 oz)
¼cupcapers,drained
6tbspolive oil
3½tbspbalsamic vinegar
¾tspsalt
½tspfresh ground black pepper
½lbroast beef,thin sliced, cooked
2ozparmesan cheese,(1 chunk)
Preparation
In a large pot of boiling, salted water, cook the penne for about 13 minutes, until just done. Drain, rinse with cold water, and drain thoroughly.
In a large bowl, toss the pasta with the arugula, radicchio, capers, oil, vinegar, salt, and ¼ teaspoon of the pepper. Add the roast beef and toss again.
Mound the salad on plates. Top each with strips of Parmesan shaved from the chunk of cheese with a vegetable peeler or with the grated Parmesan.
Sprinkle the remaining ¼ teaspoon of pepper over the salads, serve, and enjoy!
