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Cooked Beef Salad With Mustard Anchovy Dressing

Natural.Foodie's picture
Ingredients
  Pot roast strips/Other boiled / braised beef 2 Cup (32 tbs) (Each About 2 Inches Long And 1/2 Inch Wide)
  Red onion 1 Small, thinly sliced
  Canned white kidney beans 1 Cup (16 tbs), drained and rinsed (Cannellini)
  Celery rib 1 , trimmed and thinly sliced on the bias
  Oil cured black olives 16 , halved and pitted
  Tomato 1 Large, halved, seeded and diced
  Parsley leaves 2 Tablespoon
  Dijon mustard 2 Tablespoon
  Garlic clove 1 Large
  Anchovy fillets 3 , drained
  Red wine vinegar 2 Tablespoon
  Capers 1 Tablespoon, drained
  Olive oil/Vegetable oil 3⁄4 Cup (12 tbs)
  Parsley sprigs 1 (As Required, For Garnish)
Directions

MAKING
1) In a mixing bowl, add strips of beef, sliced onion, beans, celery, olives, diced tomato and parsley leaves.
2) Use a mortar and pestle to prepare the dressing. Alternately, use a small bowl and back of a wooden spoon, to mash together mustard, garlic, and anchovies to make a paste.
3) Stir in vinegar and capers into the paste.
4) Gradually add oil in thin stream, to whisk into the dressing with a fork, until the dressing is smooth and thick.
5) Pour the dressing over the salad and toss well.

SERVING
6) Garnish the Cooked Beef Salad with the parsley sprigs before serving.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Appetizer
Method: 
Tossed
Dish: 
Salad
Ingredient: 
Beef
Cook Time: 
10 Minutes
Servings: 
4

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