| 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
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