- 2 1/2 pounds top loin beef roast
- 4 cloves garlic, cracked from skins
- 1 tablespoon Kosher salt
- 2 tablespoons rosemary, finely chopped
- 1 tablespoon coarse black pepper
- Olive oil, for liberal drizzling
- 1/4 cup flat-leaf parsley tops
- 3 tablespoons chives
- 3 tablespoons freshly grated horseradish
- 1 tablespoon lemon zest
- 1 tablespoon orange zest
- 2 cups fresh ricotta, sheep or cow’s milk
- 4 to 6 ciabatta rolls, warmed in oven
- 1 teaspoon anchovy paste or 2 anchovy filets in oil, finely chopped and pasted
- 1 large clove garlic, grated or pasted
- Juice of 1 small ripe lemon
- 1 teaspoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 2 teaspoons coarse black pepper
- 1 egg yolk, optional
- 1/3 cup EVOO – Extra Virgin Olive Oil
- 1/2 cup grated Romano cheese
- 2 hearts Romaine lettuce or 1 bunch of Tuscan kale, stemmed and shredded 1/8-inch thick
- 1 heart of celery with leaves, very thinly sliced on angle or sliced on a mandolin
- Shaved Parmigiano-Reggiano, to garnish
Pat the meat dry. Grate or mince garlic then mash into paste with the side of your knife using a few fat pinches of Kosher salt as an abrasive. Combine the rosemary and pepper with the paste using your knife to spread the mixture together. Rub the paste over the meat evenly and cover meat with plastic. Refrigerate 4-5 hours or overnight. Bring meat to room temperature covered for 1 hour before roasting.
Preheat oven to 325°F. Arrange beef on a rack set on a rimmed baking sheet. Slather the meat with some olive oil and roast to 130-135°F on a thermometer, 75-90 minutes. Let cool then thinly slice.
Combine parsley, chives, citrus zest and horseradish on a board and finely chop to make your gremolata.
Place rolls in the warm oven you roasted meat in to lightly crisp.
While the meat rests, combine anchovy, garlic, lemon juice, Dijon, Worcestershire, pepper and egg yolk, if using, in a salad bowl using a whisk or fork. Steam in EVOO and stir in Romano cheese. Add shredded greens and celery to the bowl, toss to coat and adjust seasoning to taste. Garnish with Parm shavings.
Split rolls and slather the roll tops with ricotta. Fill rolls with beef and sprinkle with gremolata. Set roll tops in place, cut in half on a bias and serve with slaw alongside.