Roast Beef Salad With Pesto Vinaigrette Recipe

Name: Roast Beef Salad With Pesto Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup pine nuts; 1/2 cup olive oil; 1 clove garlic, quartered; 1 cup lightly packed fresh basil leaf; 1 ounce parmesan cheese, freshly grated (1/3 C. do NOT use the stuff in the green can!); 3/4 teaspoon salt; 1/4 cup red wine vinegar; 1/4 cup water; 1 lb rare roast beef, in julienne strips; 2 heads boston lettuce, cored,rinsed and dried; 8 leaves radicchio, rinsed and dried

Servings: persons

1/4 cup pine nuts
1/2 cup olive oil
1 clove garlic, quartered
1 cup lightly packed fresh basil leaf
1 ounce parmesan cheese, freshly grated (1/3 C. do NOT use the stuff in the green can!)
3/4 teaspoon salt
1/4 cup red wine vinegar
1/4 cup water
1 lb rare roast beef, in julienne strips
2 heads boston lettuce, cored,rinsed and dried
8 leaves radicchio, rinsed and dried

1
Heat the oven to 300u00b0; put 2 T of the pine nuts in a pie pan and toast in the oven, stirring occasionally, for 8-10 minutes, set aside.
2
Combine the oil and garlic in a food processor and blend until the garlic is finely chopped; add the basil and the remaining 2 T of pine nuts, the cheese, and the salt, process until fairly smooth, stir in the vinegar and 1/4 C of water, set the pesto vinaigrette aside.
3
Tear the lettuce into pieces, shred the radicchio.
4
Line a serving platter with the greens, top with the roast beef and sprinkle with the toasted nuts; drizzle some of the pesto vinaigrette over the salad before serving.

757

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/4 cup pine nuts, 1/2 cup olive oil, 1 clove garlic, quartered, 1 cup lightly packed fresh basil leaf, and more.

Yes, Roast Beef Salad With Pesto Vinaigrette falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Roast Beef Salad With Pesto Vinaigrette

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