Cucumber-Lemon Beef Salad
Ingredients
- 3/4 pound lean rare roast beef, thinly sliced
- 2 cups thinly sliced cucumbers
- 1 small red onion, thinly sliced
- 2 tablespoon capers, drained
- 1/4 cup chopped parsley
- 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, grated
- 1 teaspoon Dijon mustard
- 1/4 cup salad oil
Directions
Combine beef, cucumber, and onion. Mix lightly with Lemon Dressing and capers; cover and refrigerate for 1 to 3 hours to blend flavors. 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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