Italian Roast Beef on Ciabatta with Ricotta and Horseradish Gremolata, Caesar Slaw with Celery - See more at: http://www.rachaelrayshow.com/food/recipes/20474_italian_roast_beef_on_ciabatta_with_ricotta_and_horseradish_gremolata_caesar_slaw_with_celery
INGREDIENTS
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For the Sandwiches
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2 1/2 pounds top loin beef roast
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4 cloves garlic, cracked from skins
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1 tablespoon Kosher salt
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2 tablespoons rosemary, finely chopped
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1 tablespoon coarse black pepper
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Olive oil, for liberal drizzling
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1/4 cup flat-leaf parsley tops
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3 tablespoons chives
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3 tablespoons freshly grated horseradish
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1 tablespoon lemon zest
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1 tablespoon orange zest
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2 cups fresh ricotta, sheep or cow’s milk
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4 to 6 ciabatta rolls, warmed in oven
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For the Slaw:
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1 teaspoon anchovy paste or 2 anchovy filets in oil, finely chopped and pasted
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1 large clove garlic, grated or pasted
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Juice of 1 small ripe lemon
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1 teaspoon Dijon mustard
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1 teaspoon Worcestershire sauce
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2 teaspoons coarse black pepper
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1 egg yolk, optional
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1/3 cup EVOO – Extra Virgin Olive Oil
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1/2 cup grated Romano cheese
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2 hearts Romaine lettuce or 1 bunch of Tuscan kale, stemmed and shredded 1/8-inch thick
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1 heart of celery with leaves, very thinly sliced on angle or sliced on a mandolin
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Shaved Parmigiano-Reggiano
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