We think the dressing for this meaty salad has just the right kick. Which is not to say you can't add even more horseradish if you're so inclined; drain it well, though, or the vinegar it's packed in will upset the balance of the dressing. Slideshows: More Terrific Salads
How to Make It
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.
