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Rare Roast Beef Salad with Mustard Mayonnaise from Amy Kanarios

Serves 6


1/3 cup (3 1/2 fl oz/100 ml) olive oil
1/4 cup (2 fl oz/60 ml) lemon juice
2 tablespoons finely chopped chives
1 tablespoon drained tiny capers
1 tablespoon finely chopped sun-dried bell pepper (capsicum)
Salt and freshly ground black pepper

Combine all of the dressing ingredients in a small bowl. Whisk together until well blended.

Mustard Mayonnaise:

1/4 cup (2 fl oz/60 ml) mayonnaise
1 tablespoon Dijon mustard
2 teaspoons Worcestershire sauce
A few drops of Tabasco sauce

Combine all the mayonnaise ingredients in a small bowl. Stir until well blended.


3 lbs (1.5 kg) rare roast beef, sliced - allow 2 large slices per person
6 oz (185 g) cherry tomatoes, halved
1 head (3 1/2 oz/100 g) radicchio, washed and torn
1 bunch (3 1/2 oz/100g) lamb's lettuce, washed and torn
1 jar (8 oz/250 g) artichoke hearts, halved
1/3 cup (2 1/2 oz/75 g) tiny cornichons (tiny gherkins or dill pickles)

Divide the remaining ingredients among 6 serving plates. Spoon the dressing over and place a tablespoon of mayonnaise in the center of each salad.