Directions for: Beef and Stilton Salad
Ingredients
2 lb(s) cold rare roast prime rib, cut into inch thick slices (900 g)
1 Tbsp Dijon mustard (15 ml)
cup red wine vinegar (125 ml)
1 cup extra virgin olive oil (250 ml)
2 Tbsp chopped fresh chives (30 ml)
2 lb(s) small new potatoes, cooked and cut in half (1.13 kg)
1 pint ripe grape tomatoes, washed and halved lengthwise
1 large bunch watercress, trimmed and washed
medium red onion, very thinly sliced
lb(s) Stilton cheese, crumbled (225 g)
Salt and pepper, to taste
Directions
1. Arrange the beef slices on a large platter.
2. in a bowl combine the mustard, vinegar and season. Slowly whisk in the olive oil and add the chives. Set aside until needed.
3. in a bowl toss the potatoes and tomatoes together. Add to cup of the vinaigrette, season and toss to combine. Strew this mixture over the beef.
4. Combine the watercress and red onion in a bowl and lightly toss with some of the vinaigrette. Strew the salad over the beef.
5. Drizzle a little of the remaining vinaigrette over the salad, garnish with the crumbled Stilton and serve.
See more: Salad, Beef, Herbs, Vegetables, Cheese, Tomatoes, Side, Appetizer, Potatoes