Make this spicy and crunchy salad with leftover cooked beef or a couple of seared steaks. A crisp lettuce like romaine is nice, but any leaves are a good backdrop to the spicy beef.
Makes six to eight servings
Prep time: 25 to 30 minutes
Ingredients for the dressing
- Juice of 1⁄2 lemon or 1 lime
- 3 tbs. extra-virgin olive oil
- 1 garlic clove, finely chopped
- 1⁄2 to 1 red or green chili, according to taste, finely sliced
- Salt and freshly ground black pepper
Ingredients for the salad
- 1 lb. cooked beef, crumbled (if ground) or cut into bite-sized pieces
- 3⁄4 cup cucumber, peeled, seeded, and cut into bite-sized cubes
- 1 large head romaine lettuce, torn into bite-sized pieces
- 1⁄3 cup thinly sliced radishes
- 2⁄3 cup cored and seeded tomatoes, cut into bite-sized pieces
- 1 tbs. capers, drained and rinsed thoroughly
- 1 red or yellow pepper, cut into 1⁄2-inch strips
- Small bunch of cilantro or flat-leaf parsley, tough stalks removed, leaves roughly chopped
- Combine the dressing ingredients in a bowl and adjust the seasoning to your liking.
- Mix the salad ingredients together in a bowl and toss with the dressing to combine. Serve immediately.
Recipes excerpted with permission from Around the World in 120 Salads by Giancarlo and Katie Caldesi © 2017 Kyle Books, photographs © Helen Cathcart. No images may be used, in print or electronically, without written consent from the publisher.
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