Beef, Watercress, and Peach Salad with Lime Vinaigrette

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

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.