Shredded Beef And Vegetable Salad(RR)

* Exported from MasterCook *

Shredded Beef And Vegetable Salad (RR)

Recipe By : SF Chronicle, Jan. 31, 1996 - WEEKEND COOK
Serving Size : 4 Preparation Time :0:20
Categories : Beef Salad
Sf Chronicle

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 tablespoons balsamic vinegar
1 garlic clove -- minced
1 pinch salt
freshly ground black pepper -- to taste
1/2 cup olive oil
1/4 cup parsley -- chopped
1 carrot -- julienned
1/4 pound snow peas -- trim, slice on bias
1 red bell pepper -- julienned
2 cups rump roast -- shredded, left over
1 head butter lettuc -- trim outer leaves
1 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.
By Judi Moseley <judi@moseleygroup.com> on Jan 4, 1998.



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