1 4 oz. bags of Southern Recipe Small Batch Pork Rinds
1 (8 oz.) package Cream Cheese
4 tsp. Prepared Horseradish
1⁄4 tsp. Kosher Salt
1 lb. Roast Beef, Deli Sliced
2 bunches (about 4 cups) Arugula Lettuce
2 each Endive Lettuce Spears
1 Jar of Your Favorite Vegetable Pickles (Carrot, Green Beans or Dill Cucumber)
Combine the cream cheese, horseradish, and salt in a small mixing bowl. Whip until smooth and spreadable.
To make the salad, we will layer in the ingredients before we roll it tightly. This recipe will make eight beef salad rolls that can be cut in half or just set out on a platter.
Lie out a large slice of roast beef and spread some of the horseradish cream. Layer in the rest on top of the cream in this order: a slice of pickle, some arugula, pork rind, more arugula, two leaves of endive spears, and then roll it up. (Note: the pork rind is intended to be a crunchy element to the handheld salad, arugula on either side of the rind will help to keep it crispy).
Place the assembled Beef Salad Roll-Ups on a platter and serve with your favorite Southern Recipe Small Batch Pork Rinds.