Shredded beef and vegetable salad(rr)

 
                     Shredded Beef And Vegetable Salad (RR)
 
 Recipe By     : SF Chronicle, Jan. 31, 1996 - WEEKEND COOK
 Serving Size  : 4    Preparation Time :0:20
 Categories    : Beef                             Salad
                 Sf Chronicle
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    3      tablespoons   balsamic vinegar
    1                    garlic clove -- minced
    1      pinch         salt
                         freshly ground black pepper -- to taste
      1/2  cup           olive oil
      1/4  cup           parsley -- chopped
    1                    carrot -- julienned
      1/4  pound         snow peas -- trim, slice on bias
    1                    red bell pepper -- julienned
    2      cups          rump roast -- shredded, left over
    1      head          butter lettuc -- trim outer leaves
    1                    jalapeno pepper -- slice on bias
 
 THIS IS A LEFT-OVER RECIPE FOR USE WITH THE DRUNKEN RUMP ROAST MASTER RECIPE.
 
 Combine vinegar, garlic, salt and pepper in a small bowl; let stand for 10
 minutes.  Whisk in oil, then stir in parsley; let stand for 15 minutes.
 
 Blanch carrots in a pot of lightly salted boiling water for 10 seconds; add
 snow peas and blanch for 10 seconds longer.  Drain vegetables and plunge into
 a bowl of iced water; let chill for 5 minutes, then drain. Pat dry and
 transfer to a  small bowl.  Add red pepper and 2 tablespoons vinaigrette; toss
 well.
 
 Add 2 tablespoons vinaigrette to roast, toss well.
 
 Separate lettuce leaves, toss with 2 tablespoons vinaigrette, and divide among
 4 plates.  Mound a portion of beef on each plate of lettuce.  Top with
 vegetable mixture.  Garnish with jalapeno.
 
 See notes for menu suggestions.
 
 Suggested Wine: An oak-y Chardonnay
 
 NOTES : Serve with crispy-crust sourdough rolls, follow with champagne sorbet
 for dessert.
 By Judi Moseley  on Jan 4, 1998.
 
 
 
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