Arugula demonstrates its versatile qualities in salads – after all, there is hardly a little something that cannot be combined with it. Colorful leaf salads made of different leaves with a fine piece of meat, a fish or a cream cheese are a popular prelude to an elegant menu – or, as a double unit, an entire summer-light meal. On a large platter, such a leaf salad even looks good on a party buffet. It can look like this, for example: _Gourmet Salad with Roast Beef_ Pick out the kitchen herb and lettuce leaves carefully, de-stem if necessary, and rinse. Spin dry well and spread evenly on salad plates decoratively. Arrange the really wafer-thin slices (just one kind of meat or even a mixture, depending on your stock and preference) nicely on this bed of lettuce. It looks exceptionally good when the lettuce sits as a mound in the center of the plate and then you drape the slices loosely all around.
For the marinade, finely dice the shallot and mix thoroughly with the remaining ingredients – be sure to use a whisk to create a stable emulsion. Drizzle this marinade over the slices of meat, but also over the lettuce leaves. Spread it carefully and evenly so that the lettuce does not drown in the sauce. Everything should be dabbed with just a trace of it.
Bring to the table immediately – do not wait any longer, so that the salad leaves are nice and fresh bl
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