Royal Roast-Beef Salad

Cuisine, June 1979

20 minutes — 8 Servings

Ingredients

		basic vinaigrette [1]
2	pound	rare roast beef (cut into 2 x 1/4 x 1/4-inch strips - about 3 cups)
8	ounce	whole beets (drained and cut into julienne strips)
4	large	shallots (minced)
12	ounce	frozen snow peas (or 3/4 pound fresh snow peas)
1⁄4	cup	fresh parsley (snipped)
		salt
		ground black pepper

Instructions

Make Basic Vinaigrette [2].

Combine roast beef, beets and shallots in large bowl; add Basic Vinaigrette [2]. Toss to coat; refrigerate covered 1 hour.

Meanwhile, cook peas in boiling salted water 2 minutes. Drain; rinse under cold running water; refrigerate.

Add three-fourths of the peas to roast-beef mixture; mix well. Place in serving bowl; sprinkle with parsley. Season to taste with salt and pepper. Garnish with remaining peas. Refrigerate covered 2 hours or overnight. Serve cold.

Notes

Preparation time does not include chilling times.