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  1. Exported from MasterCook

  2. Shredded Beef And Vegetable Salad (RR)

  3. Recipe By : SF Chronicle, Jan. 31, 1996 - WEEKEND COOK

  4. 4 Preparation Time :

  5. Categories : Beef Salad

  6. Sf Chronicle

  7. Amount Measure Ingredient -- Preparation Method -- -- --

  8. 3 tablespoons balsamic vinegar

  9. 1 garlic clove -- minced

  10. 1 pinch salt

  11. freshly ground black pepper -- to taste

  12. 1/2 cup olive oil

  13. 1/4 cup parsley -- chopped

  14. 1 carrot -- julienned

  15. 1/4 pound snow peas -- trim, slice on bias

  16. 1 red bell pepper -- julienned

  17. 2 cups rump roast -- shredded, left over

  18. 1 head butter lettuc -- trim outer leaves

  19. 1 jalapeno pepper -- slice on bias

  20. THIS IS A LEFT-OVER RECIPE FOR USE WITH THE DRUNKEN RUMP ROAST MASTER RECIPE.

  21. Combine vinegar, garlic, salt and pepper in a small bowl; let stand for 10

  22. minutes. Whisk in oil, then stir in parsley; let stand for 15 minutes.

  23. Blanch carrots in a pot of lightly salted boiling water for 10 seconds; add

  24. snow peas and blanch for 10 seconds longer. Drain vegetables and plunge into a bowl of iced water; let chill for 5 minutes, then drain. Pat dry and transfer to a small bowl. Add red pepper and 2 tablespoons vinaigrette; toss

  25. well.

  26. Add 2 tablespoons vinaigrette to roast, toss well.

  27. Separate lettuce leaves, toss with 2 tablespoons vinaigrette, and divide among

  28. 4 plates. Mound a portion of beef on each plate of lettuce. Top with

  29. vegetable mixture. Garnish with jalapeno.

  30. See notes for menu suggestions.

  31. Suggested Wine: An oak-y Chardonnay

  32. NOTES : Serve with crispy-crust sourdough rolls, follow with champagne sorbet

  33. for dessert.

  34. 4, 1998. - - - - - - - - - - - - - - - - - -

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