Beef Salad with Vinaigrette Dressing

Name: Beef Salad with Vinaigrette Dressing
Yield: serves 4, 1 cup per serving
Ingredients: 3 cups lightly packed arugula or mixed baby greens (about 3 ounces); 12 ounces cooked roast from Tuscan Braised Beef or other thinly sliced cooked and chilled eye-of-round roast; 1/2 small red onion, thinly sliced; 1 teaspoon capers, drained; 1/8 teaspoon salt; Pepper to taste; 3 tablespoons balsamic vinegar; 1/4 teaspoon Dijon mustard; 1/4 teaspoon bottled minced garlic or 1 small garlic clove, minced; 1 tablespoon olive oil (extra-virgin preferred)

December 9, 2011

Here’s an interesting lunch or light supper salad that uses cooked eye-of-round roast, such as leftovers from Tuscan Braised Beef (page 172), and your choice of two dressings. You can even use leftovers of the leftovers tomorrow—any extra salad makes a great filling for sandwiches.

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