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Roast beef salad

Roast Beef Salad

Anyone who loves light meat salads will enjoy this recipe. You'll often find this dish on restaurant and café menus. Even though it's made from just three main components, they come together so well that it's easy to see why the salad is so popular.

Maria

Recipe author

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Composition / ingredients

Servings:

Beef (roast beef)

300

Arugula

Tomatoes

Olive oil

Lemon juice

Ground black pepper

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 45 % 10 g

Fats 45 % 10 g

Carbohydrates 9 % 2 g

142 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 20 min

Step 1:

Gather all the ingredients for the salad. I made mine from leftover roast beef* I'd cooked the day before. You can also use store-bought roast beef.
Step 2:

Wash and dry the tomatoes and cut them into wedges. For this salad you want firm, dense tomatoes that won't fall apart when tossed, but not underripe green ones. Tomatoes on the vine or plum tomatoes work great.
Step 3:

Cut the roast beef into small, even pieces or strips.
Step 4:

Wash the arugula and let it dry. Tear the large leaves by hand and leave the small ones whole. Besides arugula, you can use any other greens you like — dill, parsley, or basil.
Step 5:

Put the roast beef, tomatoes, and arugula in a salad bowl. Drizzle with the olive oil and lemon juice. Season with salt and pepper to taste and toss gently, taking care not to crush the tomatoes. Go easy with the salt and pepper — roast beef is usually already well seasoned around the outer edge. So taste the meat first and add your seasonings from there.
Step 6:

Transfer the salad to a platter and serve. You can serve it warm if you like. If you're cooking the roast beef yourself, just slice off as much as you need for the salad while it's still warm. To make a warm salad from yesterday's roast beef, simply cut the meat into pieces and warm it briefly in a skillet or the microwave. Enjoy!

- I made the roast beef using a separate recipe.
Roast beef salads are best made with fresh vegetables, herbs, and an oil-based dressing. I once tried a roast beef salad in a mayonnaise dressing — the meat's distinctive flavor gets completely lost behind the mayo.
Roast beef is delicious on its own, so a salad with it doesn't need many extra ingredients. Besides tomatoes, you can add some finely diced bell pepper, and that's plenty.