Beef salad with caper & parsley dressing

Beef salad with caper & parsley dressing

  • 1
  • 2
  • 3
  • 4
  • 5
(0 ratings)

By

Magazine subscription – 3 issues for £3

Cooking time

10 mins work

Skill level

Easy

Servings

Serves 4

A perfect no-fuss meal for friends with a flavoursome dressing

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
628
protein
40g
carbs
7g
fat
50g
saturates
14g
fibre
3g
sugar
7g
salt
1.76g

Ingredients

  • bag green salad leaves, such as rocket and mizuna
  • 175g cherry tomatoes, halved
  • 4-5 roasted red peppers from a jar, cut into strips
  • 8-12 slices cooked roast beef, depending on thickness

For the dressing

  • 2 tbsp lemon juice
  • 1 tbsp wholegrain mustard
  • 1 tbsp capers, chopped if large
  • 3 tbsp chopped parsley
  • 5 tbsp olive oil

Buy Ingredients

Buy the ingredients for this recipe now via:

Want to know how this works? Read all about it here.

Method

  1. Scatter the salad leaves, tomatoes and red peppers over a serving platter, then arrange the beef slices on top.
  2. Put all the dressing ingredients into a small bowl with some salt and pepper, then whisk vigorously with a fork until thickened. Drizzle over the beef and salad and serve.

Recipe from Good Food magazine, June 2006

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments

Show comments

We’d love to hear how you got on with this recipe. Did you like it? Would you recommend others give it a try?

Be the first to comment on this recipe…

Questions

Tips