0
(0)
CATEGORY CUISINE TAG YIELD
Meats Sami Beef, Salad, Sf chronicl 4 Servings

INGREDIENTS

3 tb Balsamic vinegar
1 Garlic clove; minced
1 pn Salt
Freshly ground black pepper; to taste
1/2 c Olive oil
1/4 c Parsley; chopped
1 Carrot; julienned
1/4 lb Snow peas; trim, slice on bias
1 Red bell pepper; julienned
2 c Rump roast; shredded, left over
1 Head butter lettuc; trim outer leaves
1 Jalapeno pepper; slice on bias

INSTRUCTIONS

THIS IS A LEFT-OVER RECIPE FOR USE WITH THE DRUNKEN RUMP ROAST MASTER
RECIPE.
Combine vinegar, garlic, salt and pepper in a small bowl; let stand for 10
minutes. Whisk in oil, then stir in parsley; let stand for 15 minutes.
Blanch carrots in a pot of lightly salted boiling water for 10 seconds; add
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 well.
Add 2 tablespoons vinaigrette to roast, toss well.
Separate lettuce leaves, toss with 2 tablespoons vinaigrette, and divide
among 4 plates. Mound a portion of beef on each plate of lettuce. Top with
vegetable mixture. Garnish with jalapeno.
See notes for menu suggestions.
Suggested Wine: An oak-y Chardonnay
NOTES : Serve with crispy-crust sourdough rolls, follow with champagne
sorbet for dessert.
Recipe by: SF Chronicle, Jan. 31, 1996 - WEEKEND COOK
Posted to MC-Recipe Digest V1 #984 by Judi Moseley <judi@moseleygroup.com>
on Jan 4, 1998

A Message from our Provider:

“Questioning God? He made the brain cells you think with”

How useful was this recipe?

Click on a star to rate it!

Average rating 0 / 5. Vote count: 0

No votes so far! Be the first to rate this recipe.

We are sorry that this recipe was not useful for you!

Let us improve this recipe!

Tell us how we can improve this recipe?