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Roast Beef Salad |
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Serves: 4
Print this Recipe
(Ensalada de Carne de Res)
Category: Salads with Meat, Poultry, or Fish
Mexicans buy cold thinly sliced roast beef at full-service delicatessens just as we do in the United States. Roast beef salad is found on some upscale restaurant menus or fancy buffets in Mexico's major cities. The salad makes an excellent light meal served with good crusty bread.
1 pound thinly sliced cold roast beef
Basic Vinaigrette
5 cups shredded lettuce
1 medium cucumber, peeled, seeded and thinly sliced
1 large ripe avocado (Hass variety preferred), peeled and diced
1/2 medium red onion, very thinly sliced
2 medium tomatoes, cut into wedges
Sprig of cilantro
1. Cut the roast beef slices crosswise into pieces about 2 inches wide. Roll into cylinders and reserve.
2. Prepare the vinaigrette. Then, in a large bowl mix the lettuce, cucumber, avocado, and onion. Add enough vinaigrette to moisten the salad. Toss to mix. Mound the salad evenly among 4 serving plates. Arrange the rolled beef equally on top of each salad. Place tomato wedges around the outside edge of each plate. Garnish with cilantro. Refrigerate for at least an hour. Serve cold.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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