Steak Carpaccio Salad Recipe

Ingredients

• 2 tablespoons (25g) capers, drained, rinsed, and chopped
• 2 teaspoons (10ml) whole grain mustard
• 1 tablespoon (15ml) juice from 1/2 lemon, the other half cut into wedges
• 3 tablespoons (45ml) extra-virgin olive oil
• Kosher salt and freshly ground black pepper
• 3 ounces arugula leaves (about 3 cups loosely packed; 85g)
• 1 1/2 ounces (45g) red onion, very thinly sliced
• 4 to 6 ounces (115 to 170g) leftover cooked steak, sliced as thinly as possible
• 1 ounce (30g) Parmigiano Reggiano, shaved with a vegetable peeler

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