Some foods go together naturally. Peanut butter and jelly. Cake and ice cream. Bacon, lettuce and tomato. But roast beef and anchovies? I suspect that combination isn't on most people's lists.
Yet these two ingredients--when combined with hard-boiled eggs and crisp iceberg lettuce--make an unexpectedly good salad. You be the judge the next time you have leftover roast beef.
Roast Beef, Egg and Anchovy Salad
Active Work and Total Preparation Time: 20 minutes
1 tablespoon Dijon mustard
1 tablespoon lemon juice
4 anchovy filets, diced
2 tablespoons red wine vinegar
1/3 cup oil
Half head of iceberg lettuce, cut into wedges
2 hard-boiled eggs, sliced
1/4 pound rare roast beef
2 tablespoons capers
* In small bowl, whisk together mustard, lemon juice, anchovies and vinegar. Slowly whisk in oil. Season with salt and pepper to taste.
* On two separate plates, arrange small wedges of lettuce, egg slices and roast beef. Drizzle dressing over salads and top with capers.
2 servings. Each serving: 551 calories; 913 mg sodium; 265 mg cholesterol; 47 grams fat; 5 grams carbohydrates; 27 grams protein; 0.71 grams fiber.