Shredded Beef And Vegetable Salad Recipe - Cooking Index
Shredded Beef And Vegetable Salad Recipe - Cooking Index
| 3 tablespoons | 45ml | Balsamic vinegar |
| 1 | Garlic clove - minced | |
| 1 | Salt | |
| Freshly ground black pepper - to taste | ||
| 1/2 cup | 118ml | Olive oil |
| 1/4 cup | 36g / 1.3oz | Parsley - chopped |
| 1 | Carrot - julienne | |
| 1/4 lb | 113g / 4oz | Snow peas - trim, slice on bias |
| 1 | Red bell pepper - julienne | |
| 2 cups | 474ml | Rump roast - shredded, left over |
| 1 | Butter lettuce - trim outer leaves | |
| 1 | Jalapeno pepper - slice on bias |
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.
Source:
the California Culinary Academy
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