Roast Beef Salad
Roast Beef Salad A great salad for a summer party. Use really lean beef and cook it rare. The dressing is based on a herby Argentinian chimichurri sauce.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.justinepattison.com.
Cooking tools:
- Mortar and pestle
- Kitchen scale
- Carving knife
- Roasting pan
- Mason jar
- Serving platter
- Kitchen shears
- Colander
- Oven
- Cutting board
- Chef's knife
- Mixing bowl
- Measuring spoon
- Spoon
- Aluminum foil
Ingredients
- 1 tbsp black peppercorns
- 1 tsp flaked sea salt
- 1 kg beef topside, rolled and tied
- 1 small red onion, (thinly sliced and separated into rings)
- 2 tbsp red wine vinegar
- 85 g bunch or bag of watercress
- 2 little gem lettuces, (leaves separated)
- 4 large ripe tomatoes, (cut into wedges)
- 15 g fresh flat-leaf parsley, (leaves finely chopped)
- 1 tsp dried oregano or 1 tbsp finely chopped fresh oregano
- 1 plump red chilli, (deseeded and finely chopped)
- 1 small garlic clove, (crushed)
- 1 tsp dijon mustard
- 4 tbsp extra virgin olive oil
- 1 tbsp cold water
- pinch of flaked sea salt
- ground black pepper
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