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Dinner Tonight! | SECOND HELPINGS

Fishy-Sounding Beef

July 14, 1999|MAYI BRADY | TIMES STAFF WRITER

Some foods go together naturally. Peanut butter and jelly. Cake and ice cream. Bacon, lettuce and tomato. But roast beef and anchovies? I suspect that combination isn't on most people's lists.

Yet these two ingredients--when combined with hard-boiled eggs and crisp iceberg lettuce--make an unexpectedly good salad. You be the judge the next time you have leftover roast beef.

Roast Beef, Egg and Anchovy Salad

Active Work and Total Preparation Time: 20 minutes

1 tablespoon Dijon mustard

1 tablespoon lemon juice

4 anchovy filets, diced

2 tablespoons red wine vinegar

1/3 cup oil

Salt, pepper

Half head of iceberg lettuce, cut into wedges

2 hard-boiled eggs, sliced

1/4 pound rare roast beef

2 tablespoons capers

* In small bowl, whisk together mustard, lemon juice, anchovies and vinegar. Slowly whisk in oil. Season with salt and pepper to taste.

* On two separate plates, arrange small wedges of lettuce, egg slices and roast beef. Drizzle dressing over salads and top with capers.

2 servings. Each serving: 551 calories; 913 mg sodium; 265 mg cholesterol; 47 grams fat; 5 grams carbohydrates; 27 grams protein; 0.71 grams fiber.

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