Side Pannel
Shredded Beef and Vegetable Salad
Shredded Beef and Vegetable Salad
- Recipe Submitted by ADMIN on 09/26/2007
Category: Salads, Beef
Ingredients List
- 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
Directions
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
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
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