Ingredients
FOR THE SALAD:
- 3/4 pound roast beef (from deli counter), thinly sliced
- 1 (10-ounce) bag European salad mix (iceberg, romaine, escarole, endive, and radicchio)
- 1 (14-ounce) can bean sprouts, well drained
- 1 (10-ounce) can diced tomatoes with green chilies, well drained
- 1/2 cup coarsely chopped fresh basil (no substitute; measure loosely packed)
FOR THE DRESSING:
- 2 tablespoons vegetable oil
- 2 tablespoons Asian roasted sesame oil
- 2 tablespoons soy sauce
- 1 large garlic clove, finely minced
- 1 tablespoon minced fresh lemongrass or 1 teaspoon finely grated lemon zest
- 1 tablespoon minced fresh ginger
- 1/2 cup chicken broth
- 3 tablespoons fresh lemon juice
- 1/4 teaspoon freshly ground black pepper
- Salt, to taste
Directions
Place all salad ingredients in large bowl, toss lightly and set aside. For the dressing, whisk vegetable and sesame oils, soy sauce, garlic, lemongrass, and ginger briskly in a bowl until creamy. Add broth, lemon juice, and pepper and again whisk until creamy. Drizzle dressing over salad and toss gently. Taste for salt, adjust as needed, and serve.
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By bobben42_5054374
Punta Gorda, FL
on May 02, 2011
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I intend to keep this recipe nearby, because it's easy, quick and very tasty.
Thinly-sliced roast beef from the deli and packaged euro-greens from the produce market. I used fresh tomatoes and fresh bean sprouts, and I think they were better than the canned products would have been. I have fresh basil growing just outside the kitchen window. One lemon provided both the zest and juice needed, and I grated one "thumb" of ginger into the dressing.
Really fresh-tasting and refreshing as a summer salad. I'll serve it to guests, because the salad and dressing can be made in advance, and combined at the last moment for an easy meal.
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