Roast Beef Recipe
Roast Beef Salad
For the salad:
3 cups lean pot roast, roast beef or grilled steak,
cut into pieces
1 cup finely chopped green onions with some
of the green
2 cups boiled, diced new potatoes
1 diced cucumber
2 cups chopped celery
1 cup cherry tomatoes
1/4 cup bottled capers, drained
2 cups blanched, fresh green beans
(crisp-tender, not soft)
1/2 cup chopped green bell pepper
For the mustard vinaigrette:
1 clove garlic, rubbed or mashed into
1 tablespoon Dijon mustard
1 cup olive oil
1/3 cup wine vinegar
6 hard-boiled egg yolks
1 1/2 teaspoons sea salt
1/4 teaspoon hot pepper sauce
1 teaspoon black pepper
In a large bowl, mix all the salad ingredients together
Place all the vinaigrette ingredients in
a food processor and process until well blended.
Pour the dressing over the salad
and toss, right before serving.
Happy Cooking
From: Roast Beef Recipes
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