Cold Beef With Salad Recipes

COLD THAI BEEF SALAD

Steps:

• To make the Dressing: Mix together all the ingredients and chill.
• To make the Salad: Mix together all the ingredients (except the sesame seeds) in a large bowl. Just before serving, toss the dressing with the salad and top with the sesame seeds.

COLD BEEF WITH SALAD

Steps:

• Place the beef in a shallow dish. Mix the bay leaf, olive oil, mustard, lemon juice, garlic and peppercorns together and pour ove the beef. Cover and refrigerate for 8 hours. Baste 2-3 times while chilling.
• Heat the vegetable oil in a roasting pan in a preheated oven at 400 degrees F for 3-4 minutes. Remove the meat from the marinade, place on a rack in the roasting pan, baste with the hot oil, and cook for 30-45 minutes, until done as desired. Leave to cool.
• Meanwhile, boil the potatoes until tender, cut in half and toss with 2 T dressing. Leave to cool.
• Slice the beef and arrange in overlapping slices round a flat serving plate. Brush with cool gelatin, leave to set. Decorate with pepper diamonds, brush with gelatin and leave to set.
• Mix the avocado, remaining dressing, potatoes and olives together. Arrange on a serving plate, garnish with mint sprigs, and serve with beef.

COLD ROAST BEEF WITH BEETROOT SALAD & HORSERADISH CREAM

Steps:

• To make the horseradish cream, whisk all the ingredients together with salt and pepper until spoonable, then set aside. Lay the slices of beef on four serving plates. In a bowl, mix the beetroot, shallot and salad leaves together. Dress with the sherry vinegar and 3 tbsp of the olive oil, then gently toss.
• Neatly pile a mound of salad into the centre of each plate and scatter some microleaves around the outside. Top the salad with a neat spoonful of horseradish cream, drizzle with the remaining olive oil and serve.

COLD-BEEF-AND-LENTIL SALAD

Steps:

• Place the lentils and the water in a saucepan. Bring to a boil, then lower the heat and simmer, partly covered, until the lentils are barely tender, about 20 to 25 minutes. Drain.
• In a small bowl, combine the vinegar and white pepper. Add the olive oil in a steady stream, whisking constantly until the mixture is emulsified.
• In a large serving bowl, toss together the steak, lentils, watercress, garlic, scallions, capers and sweet pickles with the dressing.

COLD ROAST BEEF SALAD WITH HORSERADISH DRESSING

Steps:

• Toss the beef with the horseradish, vinegar, oil& dill.
• Chill in the refrigerator.
• Serve on a bed of lettuce.