Cucumber-lemon beef salad
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¾ | pounds | Lean rare roast beef -- |
| Thinly sliced | ||
| 2 | cups | Seedless English cucumber -- |
| Thinly sliced | ||
| 1 | small | Red onion -- thinly sliced |
| 2 | tablespoons | Capers -- drained |
| ¼ | cup | Parsley -- chopped |
| Boston lettuce leaves | ||
| Tomato and lemon wedges for | ||
| Garnish | ||
| Lemon Dressing ---- | ||
| 2 | tablespoons | Lemon juice |
| 1 | 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 |
Directions
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