Tuesday, February 25, 2014

Renee Donnelly's Roast Beef Salad

Thanks to Renee Donnelly for bringing this delicious salad to the February Historical League meeting.

It is a recipe from the Winter Lunch section in Tastes and Treasures, page 167.

Roast Beef Salad

Blue Cheese Dressing

 1/2 cup olive oil or vegetable oil 
1/4 cup red wine vinegar 
3 tablespoons crumbled blue cheese  
2 tablespoons finely chopped fresh parsley or cilantro  
2 teaspoons Dijon mustard  
1 garlic clove, crushed 
1/2 teaspoon sugar  
Salt and pepper to taste

1 1/2 pounds chilled roast beef, julienned
12 small fresh mushrooms, sliced
12 cherry tomatoes, cut into halves
1 (14-ounce) can artichoke hearts, drained and chopped
1 avocado, sliced

For the dressing, combine the olive oil, vinegar, cheese, parsley, Dijon mustard, garlic, sugar, salt and pepper in a jar with a tight-fitting lid and seal tightly. Shake to combine. Chill in the refrigerator. Substitute Gorgonzola cheese for the blue cheese for a milder flavor.

For the salad, toss the roast beef, mushrooms, tomatoes, artichokes and avocado in a large salad bowl. Add the dressing and mix until coated. You may serve on a bed of lettuce. 

 Serves 6