Shredded Beef And Vegetable Salad
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Sami | Beef, Salad, Sf chronicl | 4 | Servings |
INGREDIENTS
| 3 | T | 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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Nutrition (calculated from recipe ingredients)
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Calories: 275
Calories From Fat: 240
Total Fat: 27.2g
Cholesterol: 0mg
Sodium: 318.6mg
Potassium: 181.4mg
Carbohydrates: 7.5g
Fiber: 2.3g
Sugar: 5.1g
Protein: <1g