Cucumber-Lemon Beef Salad
Serving Size : 4 Preparation Time :0:20
Amount Measure Ingredient -- Preparation Method
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3/4 pound lean rare roast beef -- thinly sliced
2 cups seedless English cucumber -- thinly sliced
1 small red onion -- thinly sliced
2 tablespoons capers -- drained
1/4 cup parsley -- chopped
Boston lettuce leaves
tomato and lemon wedges for garnish
---- Lemon Dressing ----
2 tablespoons lemon juice
1 clove garlic -- minced
1/2 teaspoon lemon rind -- grated
1/2 teaspoon salt
1/2 teaspoon sugar
1/2 teaspoon fresh ginger root -- grated
1 teaspoon Dijon mustard
1/4 cup 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.
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NOTES : Cucumber-Lemon Beef Salad is a wonderful way to use leftover cold roast beef. Accompanied with bagels and cream cheese and your favorite beer, it is a delicious entree for a warm summer evening. Crisp cucumber slices and strips of pink-rare cold roast beef combine in this flavorful salad. Natural crispness, and virtual seedlessness suit the slender English hothouse cucumber (also known as a European, Holland, or Armenian cucumber) for this salad.
