Beef, Watercress, and Peach Salad with Lime Vinaigrette

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Photo: Anna Williams
Recipe from Real Simple

Ingredients

  • 2 bunches watercress, thick stems removed
  • 2 Kirby cucumbers, roughly chopped
  • 4 ripe peaches, cut into wedges
  • 1 1-pound piece roast beef, cubed
  • 1/4 cup fresh lime juice
  • 1 1/2 teaspoons sugar
  • Kosher salt and pepper
  • 1 small clove garlic, finely chopped
  • 2 teaspoons finely grated ginger
  • 1/2 cup extra-virgin olive oil
  • 2 large shallots, thinly sliced

Preparation

Prep Time:

  1. In a large bowl, combine the watercress, cucumbers, peaches, and beef.

    Pour the lime juice into a small bowl and whisk in the sugar and 1/2 teaspoon salt until dissolved. Add the garlic, ginger, and 1/4 teaspoon pepper. Slowly add the oil in a steady stream, whisking constantly until emulsified. Stir in the shallots. Transfer the salad to a serving bowl or platter and drizzle the vinaigrette over the top.

    Tip: For cooked roast beef, look no further than the deli counter. Ask the server to forgo the slicer and cut a 1-pound slab by hand.
Kate Merker,
August 2007

Nutritional Information

  • Calories: 301
  • Calories from fat: 46%
  • Fat: 21g
  • Saturated fat: 5g
  • Cholesterol: 15mg
  • Sodium: 205mg
  • Carbohydrate: 22g
  • Fiber: 3g
  • Sugars: 16g
  • Protein: 12g