What do you do with the leftover roast beef?
When I already made sandwich and don’t feel like having another one, I definitely make this easy, hearty salad for lunch.
Leftover roast beef
I like to use several varieties of lettuce such as romaine, boston and iceberg mixed with some bitter leaves like baby arugula and watercress for this salad.
Soy sauce, 4 tbs
Vinegar, 3 tbs
White wine, 4 tbs
Freshly squeezed lemon juice from 1 lemon
Grated ginger, 2 ts
Mustard, 1 ts
Honey, 1 ts
Oil, 4 tbs
Salt and pepper
I strongly recommend not to use dried ginger powder. It is nicely fragrant but does not have fresh spicy flavor. Grate, mince or finely chop fresh ginger.
1) Slice roast beef, then cut into thin strips.
2) Mix all the dressing ingredients well in a bowl. Add cut roast beef into the bowl and toss gently. Let it stand for 5 minutes.
3) In a large salad bowl or a plate, place mixed salad leaves, sliced onion, tomato and grapes. Cut them if needed.
Some seedless grapes will give fresh sweetness and juicy accent to the salad.
4) Place the marinated roast beef over salad and pour remained dressing.
Serve immediately and enjoy!
I have this recipe in Japanese, too.