| 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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