After eating out waaaaaay too much on vacation (we ate ourselves silly since we were near fresh seafood!), I really just needed a salad for dinner. I also was craving some beef seeing as I was practically a vegetarian the week before eating zucchini for breakfast, lunch, and dinner. So that led me to Cooking Light again and I used their recipe as a benchmark for this salad. The peaches up here are awesome right now (I got some of Bauman’s Orchard’s peaches), so this was a winner. The vinaigrette was awesome and light as well. So what are you waiting for…run out and get you some peaches while they’re ripe and make yourself a salad!
- 2 bunches of watercress or 4 c. artisan lettuce
- 1 English cucumber, roughly chopped
- 5 ripe peaches, cut into wedges
- 1/4 c. red onion, finely diced
- 1 lb roast beef, cubed
- 1/4 c. fresh lime juice
- 1 1/2 tsp. sugar
- Kosher Salt & Pepper
- 1 small clove garlic, minced
- 2 tsp. finely grated ginger
- 1/2 c. extra virgin olive oil
- 2 large shallots, thinly sliced
In a large bowl, combine the lettuce, cucumbers, red onions, peaches, and beef*
Pour the lime juice into a smal bowl and whisk in the sugar and 1/2 tsp salt dissolved. Add the garlic, ginger, and 1/4 tsp. pepper. Slowly add the oil in a steady stream, whisking constantly until emulisified. Stir in the shallots. Transfer the salad to a serving bowl or platter and drizzle the vinaigrette over the top.
*I seared my tip roast in a cast iron skillet on both sides before placing the pan in the 325° oven until the internal temperature of the beef was 145° (for medium rare). Let set for 10 minutes before cutting into cubes for the salad.