| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
August 1993 |
1 |
servings |
INGREDIENTS
| 1 |
lb |
Leftover cooked boneless steak; sliced thin |
| 1 |
|
Rib celery; sliced thin |
|
|
; diagonally |
| 1 |
c |
Drained giardiniera; (assorted pickled |
|
|
; vegetables, |
|
|
; available at most |
|
|
; supermarkets), |
|
|
; chopped if desired |
| 1/4 |
c |
Chopped drained bottled roasted red |
|
|
; peppers |
| 1/4 |
c |
Chopped fresh flat-leafed parsley leaves |
| 2 |
tb |
Olive oil |
| 1 |
ts |
Worcestershire sauce; or to taste |
|
|
Red-leaf lettuce leaves for lining the |
|
|
; plates |
INSTRUCTIONS
In a large bowl toss together the steak, the celery, the giardiniera, the
roasted peppers, the parsley, the oil, the Worcestershire sauce, and salt
and pepper to taste. Divide the lettuce leaves between 2 plates and mound
the steak salad on top of them.
Serves 2 generously.
Gourmet August 1993
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