ROAST BEEF CARPACCIO WITH GORGONZOLA POTATO SALAD

Roast Beef Carpaccio with Gorgonzola Potato Salad image

Provided by Food Network Kitchen

Time 25m

Yield 4 servings

Number Of Ingredients 11

Ingredients

1 pound fingerling potatoes, halved lengthwise
Kosher salt
1 cup crumbled gorgonzola dolce cheese (4 ounces)
3 tablespoons grated parmesan cheese
2 tablespoons 2% Greek yogurt
1 clove garlic
Freshly ground pepper
1 9-ounce package Italian salad blend (8 cups)
1/4 cup jarred Peppadew peppers, drained and roughly chopped
2 tablespoons roughly chopped fresh parsley
12 ounces deli-sliced rare roast beef

Steps:

Put the potatoes in a medium pot of cold salted water. Bring to a boil over medium heat and cook until fork-tender, about 15 minutes. Drain and rinse under cold water; transfer to a large bowl.
Pulse 1/2 cup gorgonzola, the parmesan, yogurt, garlic and 1/4 cup water in a blender or mini food processor until smooth; season with salt and pepper. Add half of the dressing to the potatoes along with the salad blend, Peppadews and parsley; toss.
Arrange the roast beef on four plates. Serve the salad on the side, topped with the remaining dressing and 1/2 cup gorgonzola.

Nutrition Facts : Calories 344 calorie, Fat 15 grams, SaturatedFat 9 grams, Cholesterol 80 milligrams, Sodium 970 milligrams, Carbohydrate 25 grams, Fiber 5 grams, Protein 27 grams