Recipe - Cucumber-Lemon Beef Salad

Three fourths pound Lean rare roast beef
Thinly cut or sliced up
2 cup Seedless English cucumber
Thinly cut or sliced up
1 small Red onion thinly cut or sliced up
2 tablespoon Capers drained
One fourth cup Parsley chopped
Boston lettuce leaves
Tomato and lemon wedges for
Garnish
Lemon Dressing
2 tablespoon Lemon juice
1 Clove garlic minced
One half teaspoon Lemon rind grated
One half teaspoon Salt
One half teaspoon Sugar
One half teaspoon Fresh ginger root grated
1 teaspoon Dijon mustard
One fourth cup Salad oil

1. Combine beef, cucumber, and onion. Mix lightly with Lemon Dressing and
capers; cover and refrigerate for 1 to 3 hours to blend flavors.

2. To serve, mix in parsley. Heap salad in a shallow bowl or on a platter
lined with lettuce. Garnish with tomato and lemon wedges.

Lemon Dressing: In a small bowl combine lemon juice, garlic, salt, sugar,
lemon rind, ginger, and mustard. Using a whisk or fork, gradually beat in
oil. Makes about 1/3 cup.

Recipe By : the California Culinary Academy

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip