Bart's Recipes
Rinse and dry the arugula thoroughly. Take a large, flat plate and arrange the leaves in an even layer covering the bottom completely and neatly.
Place a small, dry skillet on the stove and heat it over medium-high heat. Toast the pine nuts in the pan until they turn golden brown. Keep shaking the pan constantly to prevent the nuts from burning. Remove them immediately from the hot pan and let them cool briefly on a cold surface.
Carefully separate the beef carpaccio slices to prevent them from tearing. Lay the thin meat one by one over the bed of arugula. Make sure the carpaccio is evenly distributed across the plate and the slices don't clump together.
Sprinkle the cooled, toasted pine nuts over the beef carpaccio. Finally, drizzle the dish with olive oil to finish. Serve the salad immediately after plating.
