Beef, Watercress, and Peach Salad with Lime Vinaigrette |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 1 |
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Ingredients:
2 bunches watercress, thick stems removed |
2 kirby cucumbers, roughly chopped |
4 ripe peaches, cut into wedges |
1 1-pound piece roast beef, cubed |
1/4 cup fresh lime juice |
1 1/2 teaspoons sugar |
kosher salt and pepper |
1 small clove garlic, finely chopped |
2 teaspoons finely grated ginger |
1/2 cup extra-virgin olive oil |
2 large shallots, thinly sliced |
Directions:
1. In a large bowl, combine the watercress, cucumbers, peaches, and beef. Pour the lime juice into a small bowl and whisk in the sugar and 1/2 teaspoon salt until dissolved. Add the garlic, ginger, and 1/4 teaspoon pepper. Slowly add the oil in a steady stream, whisking constantly until emulsified. Stir in the shallots. Transfer the salad to a serving bowl or platter and drizzle the vinaigrette over the top.Tip: For cooked roast beef, look no further than the deli counter. Ask the server to forgo the slicer and cut a 1-pound slab by hand.
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