BEEF “CARPACCIO” WITH CELERY AND PARMIGIANO-REGGIANO
Paper-thin slices of lean, rare roast beef are healthy on their own, so keeping the toppings light but flavor-packed is the key to the success of this dish. Low-fat mayo amended with lemon juice and zest, crisp celery, and just a little bit of real Parmigiano-Reggiano—grated instead of shaved, for more coverage—does the trick. Serves 4
8 ounces thinly sliced rare roast beef (from the deli counter)
½ cup Rocco’s Magnificent Mayonnaise or store-bought low-fat mayonnaise such as Hellmann’s Low-Fat Mayonnaise Dressing
Gated zest and juice from 1 lemon
3 celery stalks, sliced thin on the diagonal
Salt and freshly ground black pepper
2 ounces (1½ cups) Parmigiano-Reggiano cheese, grated
¼ cup chopped fresh flat-leaf parsley
1. Arrange the beef slices on 4 large dinner plates, covering the bottom of each plate completely. Cover the plates with plastic wrap and refrigerate them.
2. To make the dressing, combine the mayonnaise, lemon zest, and lemon juice in a medium bowl. Stir in the sliced celery. Season the dressing with salt and pepper to taste.
3. Remove the chilled plates from the refrigerator. Season the beef generously with salt and pepper. Spoon the dressing evenly over the meat, and then sprinkle the cheese over the dressing. Sprinkle the parsley over the top, and serve immediately.
