Ingredients
3/4 pound penne1/4 pound arugula (about 2 bunches), stems removed, leaves torn into pieces
1 head radicchio (about 6 ounces), torn into pieces
1/4 cup drained capers
6 tablespoons olive oil
3 1/2 tablespoons balsamic vinegar
3/4 teaspoon salt
1/2 teaspoon fresh-ground black pepper
1/2 pound thin-sliced cooked roast beef, cut into strips
2-ounce chunk parmesan cheese, or 3 tablespoons grated Parmesan
Description
Cooking.com
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