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