Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3/4 lb Lean rare roast beef --
Thinly sliced
2 c Seedless English cucumber --
Thinly sliced
1 sm Red onion -- thinly sliced
2 tb Capers -- drained
1/4 c Parsley -- chopped
Boston lettuce leaves
Tomato and lemon wedges for
Garnish
Lemon Dressing ----
2 tb Lemon juice
1 Clove garlic -- minced
1/2 ts Lemon rind -- grated
1/2 ts Salt
1/2 ts Sugar
1/2 ts Fresh ginger root -- grated
1 ts Dijon mustard
1/4 c 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

Browse by categories