Roast-Beef Salad with Creamy Horseradish Dressing
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
April 2012
Gallery
© Hector Sanchez
Recipe Summary
Ingredients
Directions
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.
Suggested Pairing
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.