Roast-Beef and Broccoli Salad yummy

Selasa, 31 Agustus 2010

Ingredients

1 1/2 pound(s) broccoli
2 tablespoon(s) white-wine vinegar
1/4 cup(s) drained bottled horseradish
2 teaspoon(s) Dijon mustard
3/4 teaspoon(s) salt
1/8 teaspoon(s) fresh-ground black pepper
1/2 cup(s) olive or other oil
3 tablespoon(s) sour cream
3/4 pound(s) thick-sliced (1/8 inch) roast beef, cut crosswise into 1/2-inch strips
2 1/2 cup(s) halved cherry tomatoes
6 scallions including green tops, cut diagonally into thin slices

Separate the broccoli tops into small florets. Peel the broccoli stems and cut them in half lengthwise and then into 1/4-inch slices. In a large saucepan, steam or boil the broccoli until tender, 4 to 5 minutes. Drain and let cool.
In a large glass or stainless-steel bowl, whisk together the vinegar, horseradish, mustard, salt and pepper. Add the oil slowly, whisking. Whisk in the sour cream. Add the broccoli, beef, tomatoes and scallions and toss to coat.
Wine Recommendation: White wine may seem an odd choice for roast beef, but the dominant elements here are horseradish and broccoli, not meat. Accordingly, pull the cork on a California sauvignon blanc for an exciting pairing.