Orange aioli & roast beef salad
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Mayonnaise |
| 4 | larges | Garlic cloves minced or pressed |
| 1 | teaspoon | Grated orange rind |
| 3 | tablespoons | Orange juice |
| 2 | cups | Boneless roast beef* |
| 1 | cup | Fennel or celery (to 2 c.) diagonally sliced |
| 15 | ounces | Can cannellini beans drained |
| 8 | smalls | Romaine lettuce leaves washed & crisped (to 12) |
| 1 | bunch | Radishes |
| 1 | small | Orange; quartered |
| Italian parsley sprigs | ||
Directions
ORANGE AIOLI
SALAD
GARNISH
*Slivered or torn bite-size pieces of either roast beef, pork, lamb or turkey.
To make the aioli, combine mayonnaise, garlic, orange rind and orange juice. Mix until well blended. If made ahead, cover and refrigerate for up to 2 days.
After preparing the Orange Aioli, spoon it into a small bowl and place on a large serving platter. Surround with separate mounds of meat, fennel, cannellini, lettuce and radishes. Garnish with orange quarters and parsley, if desired.
Top individual servings with aioli and squeeze on orange juice, if desired.
Salad analysis (per serving): 167 calories; 17 g protein; 16 g carbohydrates, 4 g total fat; 32 mg cholesterol; and 368 mg sodium.
Aioli analysis (per tb): 76 calories; .22 g protein; 1 g carbohydrates; 8 g total fat; 6 mg cholesterol; and 57 mg sodium.
From _Sunset Fresh Ways with Salads_ by the editors of Sunset Books and Sunset Magazine. Menlo Park, CA: Lane Publishing Company, 1987.
Pg. 50. ISBN 0-376-02608-1. Typed for you by Cathy Harned.