Shredded beef and vegetable salad

Yield: 4 Servings

Measure Ingredient
3 tablespoons Balsamic vinegar
1 \N Garlic clove; minced
1 pinch Salt
\N \N Freshly ground black pepper; to taste
½ cup Olive oil
¼ cup Parsley; chopped
1 \N Carrot; julienned
¼ pounds Snow peas; trim, slice on bias
1 \N Red bell pepper; julienned
2 cups Rump roast; shredded, left over
1 \N Head butter lettuc; trim outer leaves
1 \N Jalapeno pepper; slice on bias

THIS IS A LEFT-OVER RECIPE FOR USE WITH THE DRUNKEN RUMP ROAST MASTER RECIPE.

Combine vinegar, garlic, salt and pepper in a small bowl; let stand for 10 minutes. Whisk in oil, then stir in parsley; let stand for 15 minutes.

Blanch carrots in a pot of lightly salted boiling water for 10 seconds; add snow peas and blanch for 10 seconds longer. Drain vegetables and plunge into a bowl of iced water; let chill for 5 minutes, then drain. Pat dry and transfer to a small bowl. Add red pepper and 2 tablespoons vinaigrette; toss well.

Add 2 tablespoons vinaigrette to roast, toss well.

Separate lettuce leaves, toss with 2 tablespoons vinaigrette, and divide among 4 plates. Mound a portion of beef on each plate of lettuce. Top with vegetable mixture. Garnish with jalapeno.

See notes for menu suggestions. Suggested Wine: An oak-y Chardonnay NOTES : Serve with crispy-crust sourdough rolls, follow with champagne sorbet for dessert.

Recipe by: SF Chronicle, Jan. 31, 1996 - WEEKEND COOK Posted to MC-Recipe Digest V1 #984 by Judi Moseley <judi@...> on Jan 4, 1998

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