An Italian meal, originating from Venice, has become an American favorite among many. This meal, traditionally served cold, complements any meal.  A simple dish with a variety of flavors can transform any meal. This salad is served great as an appetizer before a heavy meal. The light flavors from the lemon and oil garnish the salad without overwhelming your taste buds.


Paper thin raw beef (1 lbs)

Arugula lettuce


Shaved Parmesan(¼ lbs)

Tara Levy/ Student Life Editor

Tara Levy/ Student Life Editor

Lemon Oil (juice or 2 lemons)

Extra virgin olive oil (4 tbs)




Before starting the dish, throw the beef in the freezer for about an hour. This will help keep the meat fresh. Eating raw meat that is not chilled could cause you to get sick.

To make it easier, ask your butcher to cut the beef for you at the shop or slice your meat as thin as possible.

Lay a few pieces of the meat flat on your serving plate. You can layer the meat on top depending on how much you would like to add. You want the whole plate to be covered in thin slices of beef.

Then, add however much arugula you want on top of the beef in the center of the plate.

Drizzle the olive oil over the arugula then do the same after with the lemon oil.

Lastly, add a few slices of shaved Parmesan to the top of the dish. Add in a pinch of salt and pepper to taste.

Serve and enjoy.

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