Easy No-Cook Recipes to Deal with Summer Heatwaves

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Beef carpaccio

If you have a reputable, quality butcher in town, get some grass-fed, organic beef, and use it for the classic Italian dish of beef carpaccio. It comes together so easily and makes an elegant dish for summer entertaining.

Serves 4

• 10 oz. beef tenderloin
• 4 cups arugula
• 1/4 cup extra-virgin olive oil
• 2 tbsp lemon juice
• 2 tbsp shaved parmesan
• High-quality sea salt
• Freshly cracked black pepper

For the pesto sauce:

• 1/2 cup extra-virgin olive oil
• 10 basil leaves
• 1/4 cup pine nuts
• Salt and pepper

Instructions

1. Cover the beef tenderloin in plastic wrap, and place in the freezer to chill for 1 hour. Unwrap and cut the beef across the grain into very thin slices (about 1/8-inch thick). Use a sharp knife for this. Place several slices on a cutting board, and cover with parchment paper. Add more slices and cover with another sheet of parchment paper. Continue, until al the slices are stacked together. Gently pound the slices with a meat mallet until they're very thin. Arrange on a large plate in layered circles, and set aside.
2. Mix all of the pesto ingredients in a blender or using a hand blender. Season the sauce with salt and pepper to taste.
3. Drizzle the carpaccio with the pesto sauce.
4. Whisk together the olive oil and lemon juice. Toss the arugula with the dressing, and transfer it to the center of the carpaccio. Sprinkle with the shaved parmesan cheese.
5. Season to taste with more sea salt and freshly cracked black pepper. 
6. Serve immediately.