Carpaccio
- 20 slices Boar's Head Londonport roast beef, sliced thin
- 2 cups arugula
- 1/2 cup shaved Boar's Head Parmesan cheese
- 6 tablespoons good quality olive oil
- 4 tablespoons lemon juice
- 2 teaspoons capers
- Salt and pepper to taste
- Arrange arugula on 4 plates. Layer each with slices of roast beef. Sprinkle with equal amounts Parmesan. Add capers. Drizzle with olive oil and lemon juice.
