Beef salad with caper & parsley dressing
- Mary Cadogan
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Serves 4
Easy
Total time: 10 mins
10 mins work
A star rating of 4.7 out of 5.3 ratingsRate
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A perfect no-fuss meal for friends with a flavoursome dressing
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Crunchy new potatoes
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Ingredients
Nutrition
Units:
MetricUS
-
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
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Nutrition: per serving
- kcal628
- fat50g
- saturates14g
- carbs7g
- sugars7g
- fibre3g
- protein40g
- salt1.76g
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Method
-
step 1
Scatter the salad leaves, tomatoes and red peppers over a serving platter, then arrange the beef slices on top.
-
step 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 TIPS
MAKING IT WITH HAM
If you prefer ham to beef, choose a quality ham freshly sliced off the bone. The dressing suits it well.
Recipe from Good Food magazine, June 2006
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A star rating of 4.7 out of 5.3 ratings
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