Cucumber-lemon Beef Saladbeef, salads 3/4 lb lean rare roast beef -- 1 thinly sliced 2 cup seedless english cucumber -- 1 thinly sliced 1 small red onion -- thinly sliced 2 tablespoon capers -- drained 1/4 cup parsley -- chopped 1 boston lettuce leaves 1 tomato and lemon wedges for 1 garnish Lemon Dressing ---- 2 tablespoon lemon juice 1 clove garlic -- minced 1/2 teaspoon lemon rind -- grated 1/2 teaspoon salt 1/2 teaspoon sugar 1/2 teaspoon fresh ginger root -- grated 1 teaspoon dijon mustard 1/4 cup salad oil 1. Combine beef, cucumber, and onion. Mix lightly with Lemon Dressing and capers; cover and refrigerate for 1 to 3 hours to blend flavors. 2. To serve, mix in parsley. Heap salad in a shallow bowl or on a platter lined with lettuce. Garnish with tomato and lemon wedges. Lemon Dressing: In a small bowl combine lemon juice, garlic, salt, sugar, lemon rind, ginger, and mustard. Using a whisk or fork, gradually beat in oil. Makes about 1/3 cup. Recipe By : the California Culinary Academy |
