Cucumber-lemon beef salad

Yield: 4 Servings

Measure Ingredient
¾ pounds Lean rare roast beef --
\N \N Thinly sliced
2 cups Seedless English cucumber --
\N \N Thinly sliced
1 small Red onion -- thinly sliced
2 tablespoons Capers -- drained
¼ cup Parsley -- chopped
\N \N Boston lettuce leaves
\N \N Tomato and lemon wedges for
\N \N Garnish
\N \N Lemon Dressing ----
2 tablespoons Lemon juice
1 \N Clove garlic -- minced
½ teaspoon Lemon rind -- grated
½ teaspoon Salt
½ teaspoon Sugar
½ teaspoon Fresh ginger root -- grated
1 teaspoon Dijon mustard
¼ cup Salad oil

1. Combine beef, cucumber, and onion. Mix lightly with Lemon Dressing and capers; cover and refrigerate for 1 to 3 hours to blend flavors.

2. To serve, mix in parsley. Heap salad in a shallow bowl or on a platter lined with lettuce. Garnish with tomato and lemon wedges.

Lemon Dressing: In a small bowl combine lemon juice, garlic, salt, sugar, lemon rind, ginger, and mustard. Using a whisk or fork, gradually beat in oil. Makes about ⅓ cup.

Recipe By : the California Culinary Academy

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