Recipe information
Ingredients for - Roast-Beef Salad with Creamy Horseradish Dressing
2. c. sour cream -
3. 3 tbsp. drained bottled horseradish -
4. 1 tsp. red- or white-wine vinegar -
7. 1 large head escarole (about 1 1/2 pounds) -
8. 1/4 lb. mushrooms -
10. 1/2 lb. sliced roast beef -
How to cook deliciously - Roast-Beef Salad with Creamy Horseradish Dressing
1. Stage
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.
2. Stage
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.
3. Stage
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.
