Thursday, June 02, 2011

Beef, Tomato, Green Bean and Potato Salad with Horseradish-Dill Vinaigrette

Here's another easy summer salad using left-over roast beef. Slice the beef thinly and combine with blanched green beans, boiled new potatoes and cherry tomatoes. A red onion is a nice addition if you like. Make the vinaigrette by combining 1T horseradish, 1t mayo, 2T olive oil and 1T red wine vinegar. Whisk together and add some fresh dill and a big grind of black pepper just before serving. You could use the prepared "horsey sauce" - mayo and horseradish if you wish. Serve on a bed of lettuce including James' favorite, arugula. You can vary the zing by adjusting the amount of horseradish. The combination of horseradish and dill is very nice.

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