We think the dressing for this meaty salad has just the right kick. Which is not to say you can't add even more horseradish if you're so inclined; drain it well, though, or the vinegar it's packed in will upset the balance of the dressing.
- For Dressing:
- 1/3 cup mayonnaise
- 1/3 cup sour cream
- 3 tablespoons drained bottled horseradish
- 1 teaspoon red wine vinegar or white wine vinegar
- 1/4 teaspoon fresh-ground black pepper
- 3/4 teaspoon salt
- For Salad:
- 1 large head escarole (about 1 1/2 pounds), torn into bite-size pieces (about 4 quarts)
- 1/4 pound mushrooms, sliced thin
- 1 small red onion, sliced thin
- 1/2 pound sliced roast beef, cut into approximately 1 1/2 x 1/2-inch strips
FOR DRESSING: In a medium glass or stainless steel bowl, whisk together the mayonnaise, sour cream, horseradish, vinegar, pepper and 1/2 teaspoon of the salt until smooth.
FOR SALAD: In a large bowl, toss the escarole with the mushrooms, onion, roast beef, the remaining 1/4 teaspoon salt and all but 2 tablespoons of the dressing. Serve the salad with the remaining dressing drizzled over the top.
Tip: VARIATIONS: <LI>Instead of the roast beef, use leftover flaked cooked fish (salmon or any medium-firm white-fleshed fish, like cod, would be good) or use smoked fish (such as trout or whitefish).</LI>
<LI>Add a cup of cooked broccoli florets.</LI>
<LI>Stir in a cup or two of halved cherry tomatoes.</LI> WINE RECOMMENDATION:
Wine lovers revere merlot for its soft, supple texture and seductive plum and chocolate flavors. Versions from Washington State have an added earthy note that will marry well with this dish.
Recipe reprinted by permission of Food and Wine. All rights reserved.
nutrition information per serving
315 calories; 24g total fat; 57mg cholesterol; 650mg sodium; 11g carbohydrates; 6g fiber; 15g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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