Recipe - Steak Salad With Pickled Vegetables

1 pound Leftover cooked boneless
steak; cut or sliced up thin
1 Rib celery; cut or sliced up thin
; diagonally
1 cup Drained giardiniera;
(assorted pickled
; vegetables,
; available at most
; supermarkets),
; chopped if desired
One fourth cup Chopped drained bottled
roasted red
; peppers
One fourth cup Chopped fresh flatleafed
parsley leaves
2 tablespoon Olive oil
1 teaspoon Worcestershire sauce; or to
taste
Redleaf lettuce leaves for
lining the
; plates

In a large bowl toss together the steak, the celery, the giardiniera, the
roasted peppers, the parsley, the oil, the Worcestershire sauce, and salt
and pepper to taste. Divide the lettuce leaves between 2 plates and mound
the steak salad on top of them.

Serves 2 generously.

Gourmet August 1993

Converted by MC_Buster.

Converted by MM_Buster v2.0l.