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Italian Roast Beef on Ciabatta with Ricotta and Horseradish Gremolata, Caesar Slaw with Celery
RACHAEL RAY SHOW25Ingredients
105Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 2 1/2 lb. beef roast (top loin)
- 4 cloves garlic (cracked from skins)
- 1 Tbsp. kosher salt
- 2 Tbsp. rosemary (finely chopped)
- 1 Tbsp. black pepper (coarse)
- olive oil (for liberal drizzling)
- 1/4 cup flat-leaf parsley (tops)
- 3 Tbsp. chives
- 3 Tbsp. grated horseradish (freshly)
- 1 Tbsp. lemon zest
- 1 Tbsp. orange zest
- 2 cups ricotta (fresh, sheep or cow’s milk)
- 6 Ciabatta rolls (warmed in oven)
- 1 tsp. anchovy paste (or 2 anchovy filets in oil, finely chopped and pasted)
- 1 clove garlic (grated or pasted)
- 1 lemon (small ripe)
- 1 tsp. Dijon mustard
- 1 tsp. worcestershire sauce
- 2 tsp. black pepper (coarse)
- 1 egg yolk (optional)
- 1/3 cup EVOO (Extra Virgin Olive Oil)
- 1/2 cup grated romano cheese
- 2 romaine lettuce (hearts, or 1 bunch of Tuscan kale, stemmed and shredded 1/8-inch thick)
- 1 celery (heart of, with leaves, very thinly sliced on angle or sliced on a mandolin)
- parmigiano reggiano (Shaved, to garnish)
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