Penne Salad with Roast Beef, Arugula, Radicchio, and Capers

Ingredients

• 0.3 pound arugula ( 2 bunches)
• 3.5 tablespoons balsamic vinegar 
• 0.3 cup capers drained
• 0.5 teaspoon fresh-ground pepper black
• 6 tablespoons olive oil 
• 2 ounces parmesan cheese chunk
• 0.8 pound penne pasta 
• 6 ounces radicchio thinly 
• 0.5 pound thin- roast beef cooked cut into strips
• 0.8 teaspoon salt 

Equipment

• bowl
• pot
• peeler

Directions

1. In a large pot of boiling, salted water, cook the penne until just done, about 13 minutes.
2. Drain, rinse with cold water, and drain thoroughly.
3. In a large bowl, toss the pasta with the arugula, radicchio, capers, oil, vinegar, salt, and 1/4 teaspoon of the pepper.
4. Add the roast beef and toss again.
5. To serve, mound the salad on plates. Top each with strips of Parmesan shaved from the chunk of cheese with a vegetable peeler or with the grated Parmesan.
6. Sprinkle the remaining 1/4 teaspoon pepper over the salads.
7. Wine Recommendation: This salad goes well with many simple, fruity reds.
8. Pour a Beaujolais-Villages or try a red wine from the south of France such as Corbires or Coteaux du Languedoc.