Steak salad with pickled vegetables
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Leftover cooked boneless steak; sliced thin |
| 1 | Rib celery; sliced thin | |
| ; diagonally | ||
| 1 | cup | Drained giardiniera; (assorted pickled |
| ; vegetables, | ||
| ; available at most | ||
| ; supermarkets), | ||
| ; chopped if desired | ||
| ¼ | cup | Chopped drained bottled roasted red |
| ; peppers | ||
| ¼ | cup | Chopped fresh flat-leafed parsley leaves |
| 2 | tablespoons | Olive oil |
| 1 | teaspoon | Worcestershire sauce; or to taste |
| Red-leaf lettuce leaves for lining the | ||
| ; plates | ||
Directions
In a large bowl toss together the steak, the celery, the giardiniera, the roasted peppers, the parsley, the oil, the Worcestershire sauce, and salt and pepper to taste. Divide the lettuce leaves between 2 plates and mound the steak salad on top of them. Serves 2 generously.
Gourmet August 1993
Converted by MC_Buster.
Converted by MM_Buster v2.0l.