skish
IT

Roast beef salad with new potatoes and mustard

Thin roast beef, warm potatoes and a mustard vinaigrette.

  • 25 min
  • 1 serving
  • British cuisine
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Roast beef salad with new potatoes and mustard

Per serving

Calories
396 kcal
Protein
24.7 g
Carbohydrates
43.1 g
Fat
14.3 g

Values computed from the ingredients with USDA FoodData Central and the CREA tables.

Ingredients

For 1 serving

  • Roast beef100 g
  • Potatoes220 g
  • Mixed salad greens60 g
  • Radishes50 g
  • Pickled gherkins20 g
  • Mustard1 teaspoon
  • Extra virgin olive oil10 g
  • White wine vinegar1 teaspoon
  • Chives3 g
  • Saltto taste

Contains: mustard, sulphites

In season: April – July

Method

  1. Scrub the new potatoes, put them in a pan of cold salted water, bring to the boil and cook over medium heat for 15 minutes, until the tip of a knife slides in easily; drain and halve them.
  2. Meanwhile whisk the oil, mustard and white wine vinegar with a fork until emulsified.
  3. Wash and dry the mixed salad leaves; wash the radishes and slice them thinly, along with the gherkins.
  4. Arrange the salad, warm potatoes, radishes and gherkins on the plate.
  5. Lay the roast beef slices on top, dress with the vinaigrette and finish with the snipped chives.

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