Italian Beef Salad"

1 lb. rare roast beef from the deli, sliced in 1/2" strips
2-4 T. extra virgin olive oil
juice of 1 lemon
freshly ground black pepper
2 T. tiny capers (optional)
1/2 C. whole black Greek (oil cured) olives
1/3 C. parmesan cheese
6 C. mixed salad greens
2 C. steamed broccoli florets

Prepare the broccoli florets first. Steam until crisp-tender and run cold water over them.
Arrange the mixed greens on a large serving platter. Ring the broccoli florets around the edge, on top of the greens. Drizzle 1-2 Tbsp. olive oil over the broccoli and greens, then sprinkle with 1/2 the lemon juice. Salt and pepper, to taste. Heap the roast beef strips inside the broccoli ring. Drizzle with 1-2 Tbsp. olive oil, sprinkle with the remaining lemon juice. Salt and black pepper, to taste.
Sprinkle the capers and Greek olives over all. And top with the parmesan cheese.