* Exported from MasterCook * Shredded Beef And Vegetable Salad (RR) Recipe By : SF Chronicle, Jan 31, 1996 Serving Size : 4 Preparation Time :0:20 Categories : Beef Salad Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 tb Balsamic vinegar 1 cl Garlic -- minced 1 pn Salt Black pepper -- freshly ground, - to taste 1/2 c Olive oil 1/4 c Parsley -- chopped 1 Carrot -- julienned 1/4 lb Snow peas -- trim, slice on bias 1 Red bell pepper -- julienned 2 c Rump roast -- - shredded, left over 1 Butter lettuce head -- - trim outer leaves 1 Jalapeno -- slice on bias This is a left-over recipe for use with the drunken rump roast recipe. Combine vinegar, garlic, salt, and pepper in a small bowl; let stand for 10 minutes. Whisk in oil, then stir in parsley; let stand for 15 minutes. Blanch carrots in a pot of lightly salted boiling water for 10 seconds; add snow peas and blanch for 10 seconds longer. Drain vegetables and plunge into a bowl of iced water; let chill for 5 minutes, then drain. Pat dry and transfer to a small bowl. Add red pepper and 2 tb vinaigrette; toss well. Add 2 tb vinaigrette to roast, toss well. Separate lettuce leaves, toss with 2 tb vinaigrette, and divide among 4 plates. Mound a portion of beef on each plate of lettuce. Top with vegetable mixture. Garnish with jalapeno. See notes for menu suggestions. Suggested wine: An oak-y Chardonnay Notes: Serve with crispy-crust sourdough rolls, follow with champagne sorbet for dessert. Posted by: Judi Moseley , Jan 4, 1998 - - - - - - - - - - - - - - - - - -