Leftover beef salad

Leftover beef salad

By
From
Scandinavian Comfort Food
Serves
4
Photographer
Columbus Leth

This beef salad was one of the first recipes I wrote after I got my first column as a food writer in a Danish magazine. It’s more than 10 years ago now, but I have never tired of this recipe – some recipes you forget and some stick with you. If you don’t have leftover beef, buy steak and fry it medium-rare. It’s a great salad for parties where you serve it buffet style.

Ingredients

Quantity Ingredient
500g leftover roast beef
150g parsley root or parsnip, peeled
1 tablespoon olive oil
2 small romaine lettuces, leaves separated
50g mustard leaves
sea salt
freshly ground black pepper

For the dressing

Quantity Ingredient
1 teaspoon dijon mustard
1/2 teaspoon honey
1 tablespoon chopped mint
2 tablespoons chopped tarragon
1 tablespoon tarragon white wine vinegar
1 tablespoon grapeseed oil or other neutral-tasting oil

Method

  1. Preheat the oven to 180°C.
  2. Start by making the dressing. Whisk together the mustard, honey, herbs and vinegar, then whisk in the oil gradually and season to taste with salt and pepper.
  3. Cut the beef into strips, mix with the dressing and leave for 30 minutes, to enhance the flavours.
  4. Meanwhile, cut the parsley root in half and then into sticks about 1cm thick and 5cm long. Mix with the olive oil and some salt and pepper and spread out in a roasting tin. Roast in the oven for 15 minutes then leave to cool.
  5. Just before serving, mix the beef with the lettuce and mustard leaves and the parsley root then place on a serving dish and serve right away.
Tags:
Scandinavian
Danish
Swedish
comfort food
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