ROAST BEEF SALAD

I make this salad when I have some roast beef left over from Vitello Tonnato or left over steak from the day before. Simple and delicious.


Salad with Roast Beef

Recipe

PREP TIME COOK TIME MAKES
2-3 minutes 20 minutes 2 servings

INGREDIENTS (serves 2)

  • 230 g (8 oz) cooked roast beef
  • 250 g (9 oz) small red potatoes
  • 220 g (8 oz) radishes
  • 220 g (8 oz) cucumber
  • 2-3 C mixed salad leaves (I use arugula and spinach)
  • 20 g (0,5 oz) canned chili peppers (optional)

For the sauce:

  • 1 tbsp Dijon mustard
  • 1 tbsp honey
  • 3 tbsp olive oil
  • 1 tbsp capers

INSTRUCTIONS

  1. Mix all the dressing ingredients. Add chopped chili peppers.
  2. Wash the potatoes and boil them in their skin until tender. Cut into 2-4 pieces. Gently toss the hot potatoes in the dressing.
  3. Trim the radishes on both ends and cut into 4 pieces. Cut the cucumber lengthwise into 4 pieces and chop coarsely.
  4. Mix the vegetables, spinach, and arugula. Toss and place on plates. Lay thin slices of roast beef on top and serve immediately.

UKRAINIAN HOME COOKING
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I'm Alona Bogdanova – cookbooks writer from Ukraine. I create and photograph gourmet, approachable and exciting recipes for every day.

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