Roast beef salad with cabbage and horseradish

1 servings

Ingredients

Quantity Ingredient
3 tablespoons Prepared white horseradish
2 tablespoons Plus 1 teaspoon balsamic vinegar
2¼ teaspoon Dijon Mustard
6 tablespoons Olive oil
4 cups Finely shredded red cabbage
6 ounces Thinly sliced roast beef; cut crosswise into
; strips
1 cup Coarsely grated peeled celery root; (celeriac)
½ cup Thinly sliced red onion
½ cup Crumbled Roquefort cheese
Chopped fresh parsley

Directions

Whisk first 3 ingredients in small bowl to blend. Gradually whisk in 5 tablespoons olive oil.

Heat remaining 1 tablespoon oil in large nonstick skillet over medium-high heat. Add cabbage and saute just until wilted, about 3 minutes. Transfer to large bowl; cool completely.

Mix roast beef, celery root, onion, cheese and dressing into cabbage.

Season with salt and pepper. Divide salad between 2 plates. Sprinkle with parsley.

2 main-course Servings.

Bon Appetit April 1995

Converted by MC_Buster.

Per serving: 724 Calories (kcal); 81g Total Fat; (99% calories from fat); 1g Protein; 1g Carbohydrate; 0mg Cholesterol; 141mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 16 Fat; 0 Other Carbohydrates

Converted by MM_Buster v2.0n.

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