Roast Beef Carpaccio with Gorgonzola Potato Salad

By lorik

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

Preparation

Step 1

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.

Per serving, 344 cal, 15g fat (9g sat), 80 mg cholesterol, 970mg Sodium, 25g Carbs, 5g fiber, 27g protein.