Steak salad with pickled vegetables

1 servings

Ingredients

Quantity Ingredient
1 pounds Leftover cooked boneless steak; sliced thin
1 Rib celery; sliced thin
; diagonally
1 cup Drained giardiniera; (assorted pickled
; vegetables,
; available at most
; supermarkets),
; chopped if desired
¼ cup Chopped drained bottled roasted red
; peppers
¼ cup Chopped fresh flat-leafed parsley leaves
2 tablespoons Olive oil
1 teaspoon Worcestershire sauce; or to taste
Red-leaf lettuce leaves for lining the
; plates

Directions

In a large bowl toss together the steak, the celery, the giardiniera, the roasted peppers, the parsley, the oil, the Worcestershire sauce, and salt and pepper to taste. Divide the lettuce leaves between 2 plates and mound the steak salad on top of them. Serves 2 generously.

Gourmet August 1993

Converted by MC_Buster.

Converted by MM_Buster v2.0l.

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