© Lisa Cohen
Active Time
N/A
Total Time
N/A
Yield
Serves : 4

Horseradish cream is a traditional accompaniment to roast beef, hot or cold. Here roast beef from the deli is tossed with broccoli, cherry tomatoes, and a creamy horseradish dressing. We use the broccoli stems as well as the florets. When peeled they're as good as the tops—maybe better. Slideshows: More Main-Course Salad Recipes

How to Make It

Step 1    

Separate the broccoli tops into small florets. Peel the broccoli stems and cut them in half lengthwise and then into 1/4-inch slices. In a large saucepan, steam or boil the broccoli until tender, 4 to 5 minutes. Drain and let cool.

Step 2    

In a large glass or stainless-steel bowl, whisk together the vinegar, horseradish, mustard, salt, and pepper. Add the oil slowly, whisking. Whisk in the sour cream. Add the broccoli, beef, tomatoes, and scallions and toss to coat.

You May Like