Roast Beef, Egg And Anchovy Salad

Recipe Ingredients

1 tablespoon	15ml	Dijon mustard
1 tablespoon	15ml	Lemon juice
4		Anchovy filets - diced
2 tablespoons	30ml	Red wine vinegar
1/3 cup	78ml	Oil
		Salt - to taste
		Freshly-ground black pepper - to taste
1/2		Iceberg lettuce - cut in wedges
2		Hard-boiled eggs - sliced
1/4 lb	113g / 4oz	Rare roast beef
2 tablespoons	30ml	Capers

Recipe Instructions

In small bowl, whisk together mustard, lemon juice, anchovies and vinegar. Slowly whisk in oil. Season with salt and pepper to taste.

On two separate plates, arrange small wedges of lettuce, egg slices and roast beef. Drizzle dressing over salads and top with capers.

This recipe yields 2 servings.

Each serving: 551 calories; 913 mg sodium; 265 mg cholesterol; 47 grams fat; 5 grams carbohydrates; 27 grams protein; 0.71 grams fiber.

Source:
The Los Angeles Times, 07-14-1999

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