Tomatoes are an excellent source of antioxidants including vitamins A and C, lutein, and lycopene. The carotenoid lutein, which is found in abundance in tomatoes, green leafy vegetables, and egg yolks, may help promote cognitive function and prevent age-related macular degeneration, cataracts, and breast cancer.
This zippy recipe for Roast Beef Salad was sent to CCSA as part of a series of emails from our resident chef, Dr. Linda Doody. She has been sharing her extensive collection of favorite recipes with friends, family, and the CCSA team as a means of maintaining connection during the COVID-19 pandemic.
“Cooking is like painting or writing a song. Just as there are only so many notes or colors, there are only so many flavors—it’s how you combine them that sets you apart.”
– Wolfgang Puck
Notes
This salad can be made all year round, but is especially good in the summer with backyard tomatoes and warm sourdough bread.
Ingredients
- ⅔ cup salad oil
- 1 teaspoon grated lemon peel
- ⅓ cup lemon juice
- 1 teaspoon Worcestershire sauce
- 1 teaspoon prepared mustard (French’s yellow mustard works great)
- ½ teaspoon salt
- Pepper
- 4 oz Swiss cheese, cut in strips (Havarti, Monterey jack, or other mild white cheese can be substituted)
- ¼ cup red or green pepper, sliced
- Sliced green or red onion
- 6 cups torn romaine lettuce
- Tomatoes
- Thinly sliced leftover roast beef or T-bone steak marinated in dressing for 4 hours before grilling (Instead of T-bone, you can use fluff, flank, flap, or skirt steak. Skirt steak is more flavorful and tender than flank steak)
Instructions
- To make the salad dressing, combine the first 7 ingredients and whisk well. If used, broil or grill the steak until rare, then slice across the grain into strips. Combine the bell pepper, lettuce, onion, cheese, and tomatoes, and toss with the dressing. Arrange the slices of roast beef (cold) or grilled steak (warm) over the plated salad.