Roast Beef Salad with Pesto Vinaigrette
- Ready In:
- 25mins
- Ingredients:
- 11
- Serves:
-
4
ingredients
- 59.14 ml pine nuts
- 118.29 ml olive oil
- 1 clove garlic, quartered
- 236.59 ml lightly packed fresh basil leaf
- 28.34 g parmesan cheese, freshly grated (1/3 C. do NOT use the stuff in the green can!)
- 3.69 ml salt
- 59.14 ml red wine vinegar
- 59.14 ml water
- 453.59 g rare roast beef, in julienne strips
- 2 head boston lettuce, cored,rinsed and dried
- 8 leaf radicchio, rinsed and dried
directions
- Heat the oven to 300°; put 2 T of the pine nuts in a pie pan and toast in the oven, stirring occasionally, for 8-10 minutes, set aside.
- Combine the oil and garlic in a food processor and blend until the garlic is finely chopped; add the basil and the remaining 2 T of pine nuts, the cheese, and the salt, process until fairly smooth, stir in the vinegar and 1/4 C of water, set the pesto vinaigrette aside.
- Tear the lettuce into pieces, shred the radicchio.
- Line a serving platter with the greens, top with the roast beef and sprinkle with the toasted nuts; drizzle some of the pesto vinaigrette over the salad before serving.
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RECIPE SUBMITTED BY
Hey Jude
Winter, Wisconsin