Next Day Beef Salad
Dorie Greenspan provided the marvelous recipe for Next-Day Beef Salad utilizing the night before’s leftovers, and OXO furnished the tools to tidy up and organize my messy kitchen.
Add this terrific entree to your list of Leftover Roast Beef Recipes. This loaded entree salad is perfect on a hot summer night.
Next-Day Beef Salad
I stink at repurposing leftovers. When I roast a chicken, we eat roast chicken for a couple of days. I’m certain I could be much more inventive with soups, enchiladas, even chicken salad.
This week, Dorie has us use leftover roast beef and whatever is lurking in the fridge to whip up a masterful entree salad, this Next-Day Beef Salad. I needed this push to remind me that my menus had become a bit humdrum and, with a little effort, I could transform the night before’s dinner into something special.
Things to Know
- The cold, rare roast beef was the star of the show. Dorie’s recipe for her next-day beef salad instructed us to cube it, but I figured slices might be more appealing to the hubby. Either way works!
- And I couldn’t bear to coat the rosy piece in the mustard-mayo dressing, so I served it on the side. Feel free to toss the salad with dressing before serving.
- To start, add a bed of greens as the base, followed by a melange of green onions, green olives, diced bell pepper, halved grape tomatoes, sliced cornichons, and diced tart apple (which I saw on the counter, whole, after taking my photos).
- If the mustard sauce is too pungent (as it was for my delicate sensibilities (ha!), do as I did and thin it with some vinaigrette.
This was a lovely change of pace, though Bill was a bit disheartened that this beef wasn’t served with gravy and mashed potatoes! He did admit that it was “pretty good.” I’ll call that a victory.
- 1 pound cooked and cooled roast beef or steak (use leftovers)
- 1 spring onion, trimmed, halved lengthwise, and finely chopped (scallions are fine)
- 20 green olives, pitted and sliced
- 10 cornichons, drained and thinly sliced
- 10 grape tomatoes, cut in half
- 1 tablespoon drained capers
- Salt and freshly ground black pepper
- Arugula, spinach, or mixed salad greens tossed with a little olive oil
- Olive oil, for greens
- 6 tablespoons mayonnaise
- 1½ tablespoons grainy mustard
- 1½ teaspoons Dijon mustard, optional
- Oil and vinegar to thin, optional (I found the dressing was a bit too pungent and thinned with some vinaigrette)
- Fill a large salad bowl with greens. Scatter the rest of the ingredients over the greens.
- In a small bowl, whisk together the mayonnaise and grainy mustard. Taste dressing and, if you think you want a little more heat, blend in the Dijon mustard. Add salt and pepper to taste.
- Pass the salad and the dressing.
From Dorie Greenspan's "Around My French Table" (Houghton Mifflin Harcourt, New York, 2010)
Amount Per Serving: Calories: 637Total Fat: 51gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 34gCholesterol: 107mgSodium: 768mgCarbohydrates: 11gFiber: 5gSugar: 5gProtein: 34g