Cucumber-lemon Beef Salad Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
3/4 lbs: Lean rare roast beef --,
Thinly sliced,
2 cup: Seedless English cucumber --,
Thinly sliced,
1 small: Red onion, thinly sliced
2 tbsp: Capers, drained
1/4 cup: Parsley, chopped
Boston lettuce leaves,
Tomato and lemon wedges for,
Garnish,
Lemon Dressing ----,
2 tbsp: Lemon juice,
1 Clove: garlic, minced
1/2 tsp: Lemon rind, grated
1/2 tsp: Salt,
1/2 tsp: Sugar,
1/2 tsp: Fresh ginger root, grated
1 tsp: Dijon mustard,
1/4 cup: Salad oil,
Directions:
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
Source from luhu.jp
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
Source from luhu.jp