Roast-Beef Salad with Creamy Horseradish Dressing
- Contributed by Quick From Scratch Soups & Salads
- ACTIVE:
- TOTAL TIME:
-
SERVINGS:
4
Our Pairing Suggestion
Wine lovers revere Merlot for its soft, supple texture and seductive plum and chocolate flavors. Versions from Washington State have an added earthy note that will marry well with this dish.
© Melanie Acevedo
Recipe: Roast-Beef Salad with Creamy Horseradish Dressing
- BASIC-EASY
- FAST
Ingredients
- 1/3 cup mayonnaise
- 1/3 cup sour cream
- 3 tablespoons drained bottled horseradish
- 1 teaspoon red- or white-wine vinegar
- 1/4 teaspoon fresh-ground black pepper
- 3/4 teaspoon salt
- 1 large head escarole (about 1 1/2 pounds), torn into bite-size pieces (about 4 quarts)
- 1/4 pound mushrooms, sliced thin
- 1 small red onion, sliced thin
- 1/2 pound sliced roast beef, cut into approximately 1 1/2-by-1/2-inch strips
- In a medium glass or stainless-steel bowl, whisk together the mayonnaise, sour cream, horseradish, vinegar, pepper, and 1/2 teaspoon of the salt until smooth.
- In a large bowl, toss the escarole with the mushrooms, onion, roast beef, the remaining 1/4 teaspoon salt, and all but 2 tablespoons of the dressing. Serve the salad with the remaining dressing drizzled over the top.
Notes
Variations
• Instead of the roast beef, use leftover flaked cooked fish (salmon or any medium-firm white-fleshed fish, like cod, would be good) or use smoked fish (such as trout or whitefish).
• Add a cup of cooked broccoli florets.
• Stir in a cup or two of halved cherry tomatoes.
Like us on Facebook
Follow us on Twitter
Get F&W Mobile Apps
