Beef, Watercress, and Peach Salad |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 4 |
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This is a good recipe for re-using any left-over roast beef. It's from Real Simple magazine. Ingredients:
2 bunches watercress, thick stems trimmed and removed |
2 kirby cucumbers, rough chopped |
4 peaches, cut into wedges |
1 lb roast beef, cubed |
1/4 cup fresh lime juice |
1 1/2 teaspoons sugar |
kosher salt |
fresh ground black pepper |
1 garlic clove, minced |
2 teaspoons fresh ginger, grated |
1/2 cup extra virgin olive oil |
2 shallots, thinly sliced |
Directions:
1. In a large bowl, combine watercress, cucumbers, peaches, and beef cubes; set aside.
2. In a small bowl, combine lime juice, sugar, and 1/2 teaspoon salt whisking to dissolve sugar; add garlic, ginger, and 1/4 teaspoon pepper.
3. Slowly whisk in the oil, in a thin steady stream, until emulsified; stir in shallots.
4. Transfer the salad to a serving platter, or bowl, and drizzle with the vinaigrette; serve additional vinaigrette along side.
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