Russian Roast Beef Salad

Name: Russian Roast Beef Salad
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Eastern European, European
Ingredients: 1 small head Boston lettuce, torn into bite-size pieces; 1 English cucumber, cut into 1/2-inch pieces; 1 small head iceberg lettuce, torn into bite-size pieces; 113 grams deli-sliced jarlsberg cheese, cut into strips; 118 milliliters ketchup; 4 servings Kosher salt and freshly ground pepper; 118 milliliters mayonnaise; 2 Tbsps extra-virgin olive oil; 237 milliliters shredded red cabbage; 340 grams deli-sliced roast beef, cut into strips; 6 slices marble rye bread, cut into 1/2-inch pieces; 1 bunch scallions, sliced; 59 milliliters finely chopped sweet gherkins and 2 tablespoons juice from the jar, plus 12 whole gherkins

Russian Roast Beef Salad is an Eastern European main course. This recipe makes 4 servings with 645 calories, 32g of protein, and 41g of fat each. This recipe covers 30% of your daily requirements of vitamins and minerals. A mixture of deli- jarlsberg cheese, ketchup, mayonnaise, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes around 30 minutes. If you like this recipe, you might also like recipes such as Christmas leftovers: Roast Beef Salad with Chipotle Rice Vinegar Salad Dressing, Roast Beef Salad, and Roast Beef Salad.

Instructions

Preheat the oven to 400 degrees F. Make the croutons: Toss the bread cubes with the olive oil and season with salt and pepper.

Ingredients you will need

Salt And Pepper

Croutons

Olive Oil

Equipment you will use

Oven

Spread on a baking sheet and toast in the oven until slightly golden, 8 to 10 minutes.

Ingredients you will need

Spread

Sandwich Bread

Equipment you will use

Baking Sheet

Oven

Meanwhile, whisk the ketchup, mayonnaise and chopped gherkins and juice in a medium bowl. Season with salt and pepper and whisk in 1 to 2 tablespoons water to thin slightly, if desired.

Ingredients you will need

Salt And Pepper

Mayonnaise

Gherkins

Ketchup

Juice

Water

Equipment you will use

Whisk

Bowl

Divide the Boston and iceberg lettuce among bowls and top with the scallions, cucumber, roast beef, cheese, cabbage, croutons and whole gherkins.

Ingredients you will need

Iceberg Lettuce

Roast Beef

Green Onions

Croutons

Cucumber

Gherkins

Cabbage

Cheese

Equipment you will use

Bowl

Drizzle each salad with 1/4 cup dressing.

Serve with more dressing on the side.

Equipment

Ingredients

Servings:

1small head

Boston lettuce, torn into bite-size pieces 1

English cucumber, cut into 1/2-inch pieces 1small head

iceberg lettuce, torn into bite-size pieces 113grams

deli-sliced jarlsberg cheese, cut into strips 118milliliters

ketchup 4servings

Kosher salt and freshly ground pepper 118milliliters

mayonnaise 2Tbsps

extra-virgin olive oil 237milliliters

shredded red cabbage 340grams

deli-sliced roast beef, cut into strips 6slices

marble rye bread, cut into 1/2-inch pieces 1bunch

scallions, sliced 59milliliters

finely chopped sweet gherkins and 2 tablespoons juice from the jar, plus 12 whole gherkins

Recommended wine: Chardonnay, Sauvignon Blanc, Gruener Veltliner

Salad works really well with Chardonnay, Sauvignon Blanc, and Gruener Veltliner. Sauvignon Blanc and Gruner Veltliner both have herby notes that complement salads with enough acid to match tart vinaigrettes, while a Chardonnay can be a good pick for creamy salad dressings. The Brick & Mortar Manchester Ridge Vineyard Chardonnay with a 4.9 out of 5 star rating seems like a good match. It costs about 40 dollars per bottle.