Roast Beef Grissini

Roast beef goes well with the strong flavors of the arugula and the remoulade. 

Roast Beef Grissini
Photo: © Simon Watson
2 dozen


Remoulade Sauce

  • 1/2 cup mayonnaise

  • 1 hard-cooked egg, finely chopped

  • 2 tablespoons minced gherkins

  • 1 tablespoon plus 1 teaspoon Dijon mustard

  • 1 tablespoon drained finely chopped capers

  • 1 tablespoon finely chopped flat-leaf parsley

  • 1 tablespoon finely chopped dill

  • 2 teaspoons finely chopped chives

  • 1 teaspoon minced garlic

  • Freshly ground black pepper

Roast Beef Grissini

  • 2 garlic cloves, thinly sliced

  • 2 tablespoons olive oil

  • 1/2 pound thinly sliced rare roast beef, cut into twenty-four 6-by-1 1/2 -inch strips

  • Salt and freshly ground pepper

  • 24 arugula leaves, stemmed

  • 8 to 10 grissini (about 1/2 inch thick) or breadsticks, broken into 4-inch lengths


Make the Remoulade

  1. In a bowl, combine all of the ingredients and refrigerate until chilled or for up to 1 day.

Make the Roast Beef Grissini

  1. In a small saucepan, cook the garlic in the oil over moderate heat until golden. Using a slotted spoon, discard the garlic slices; let the garlic oil cool completely.

  2. Spread the roast beef strips on a work surface and lightly brush them with the garlic oil; sprinkle with salt and pepper and cover each beef strip with an arugula leaf slightly larger than the strip. Roll 1 beef strip tightly around 1 end of each breadstick. Arrange on a platter and serve with the remoulade sauce.

Make Ahead

The assembled grissini can be refrigerated for up to 1 hour.

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