9 October 2008
Mediterranean Beef Salad
A mixture of technology and Mother Nature... I thought it would be good to capture this photo, every now and then (especially in the Autumn) the sky glows a fabulous orange colour above the cave. This usually means cold nights are on the way but during the day it can still be quite warm - salads for lunch..
This recipe is a great way to add some life to left over cold beef, perhaps the day after a joint served with friends and family... Beef sarnies - sometimes you just need one :) but a simple salad is packed with flavour, quick and easy, here's the Med version.
Left over beef joint
Half an onion
Capers (1 tbsp drained but not rinsed)
Dijon mustard (teaspoon)
white wine vinegar
salt & pepper
How to make:
1. Shred the beef into thin strips, slice the tomato and onion as thin as possible.Place into a bowl and mix well, then add the capers and mix again.
2. To make the dressing, place the oil and vinegar(about a tablespoon of each) together with the mustard in a small bowl, season and mix well. Drizzle over the salad and serve.