Roast Beef, Horseradish, and Red Cabbage Salad

Roast Beef, Horseradish, and Red Cabbage Salad Recipe

Preparation time: 15 minutes | Cooking time: 10 minutes | Servings: 4

Introduction

Roast Beef, Horseradish, and Red Cabbage Salad is a delicious and hearty dish that combines the bold flavors of roast beef, tangy horseradish, and crunchy red cabbage. This salad is perfect for a light lunch or dinner and is sure to satisfy your taste buds.

History

This recipe is a modern twist on the classic roast beef and horseradish combination. The addition of red cabbage adds a pop of color and texture to the dish, making it a refreshing and satisfying meal.

Ingredients

4 tbsp horseradish
3 tbsp balsamic vinegar
3 tsp dijon mustard
0.67 cup olive oil
4 cups red cabbage, shredded
6 oz (170 g) roast beef, cut into strips
0.67 cup anise
0.5 red onion, thinly sliced
0.33 cup roquefort cheese, crumbled
pepper to taste

How to prepare

In a bowl, whisk together horseradish, vinegar, and mustard.
Slowly add oil until blended.
Cook cabbage until just wilted, then transfer it to a bowl and let it cool.
Mix in beef, anise, onion, cheese, pepper, and dressing.

Variations

Substitute roast beef with grilled chicken or tofu for a different flavor profile.
Add nuts or seeds for extra crunch.

Cooking Tips & Tricks

Make sure to cook the cabbage until just wilted to maintain its crunchiness.

- Use a sharp knife to cut the roast beef into thin strips for easy eating.

- Adjust the amount of horseradish to suit your taste preferences.

Serving Suggestions

Serve the Roast Beef, Horseradish, and Red Cabbage Salad on a bed of mixed greens for added freshness.

Cooking Techniques

Wilt the cabbage by cooking it in a hot pan for a few minutes.

- Whisk the dressing ingredients together to emulsify the oil and vinegar.

Ingredient Substitutions

Use white vinegar instead of balsamic vinegar.

- Swap blue cheese for the crumbled cheese.

Make Ahead Tips

Prepare the dressing and chop the vegetables ahead of time for a quick and easy assembly.

Presentation Ideas

Serve the salad in individual bowls or on a platter for a beautiful presentation.

Pairing Recommendations

Pair this salad with a glass of red wine or a light beer for a complete meal.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in the microwave or enjoy cold.

Nutrition Information

Calories per serving

Calories: 380

Carbohydrates

Carbohydrates: 12g

Fats

Total Fat: 28g

Saturated Fat: 7g

Proteins

Protein: 18g

Vitamins and minerals

Vitamin A: 15%

Vitamin C: 60%

Iron: 10%

Calcium: 15%

Alergens

Contains: Dairy

Summary

This salad is a good source of protein and vitamin C, making it a nutritious and satisfying meal option.

Summary

Roast Beef, Horseradish, and Red Cabbage Salad is a flavorful and nutritious dish that is perfect for a light meal. With a balance of protein, vegetables, and bold flavors, this salad is sure to become a favorite in your recipe rotation.

How did I get this recipe?

The memory of discovering this recipe is still vivid in my mind. It was a sunny afternoon in the bustling streets of London, where I stumbled upon a quaint little cafe tucked away in a corner. The aroma of roasted beef wafted through the air, drawing me in like a magnet.

As I sat down at a table near the window, I noticed a group of elderly ladies chattering away in hushed tones. Curious, I couldn't help but eavesdrop on their conversation. They were discussing the most delectable roast beef, horseradish, and red cabbage salad they had ever tasted. Intrigued, I mustered up the courage to approach them and inquire about the recipe.

To my surprise, they were more than happy to share their secrets with me. They explained that the key to the dish was the quality of the ingredients. The beef had to be tender and juicy, the horseradish had to be freshly grated, and the red cabbage had to be thinly sliced. They also added that the dressing was a simple yet magical combination of olive oil, balsamic vinegar, and a touch of honey.

I was so grateful for their generosity and vowed to recreate the dish in my own kitchen. Armed with a notebook and pen, I diligently wrote down every detail they shared with me. From the cooking times to the seasoning, I made sure to capture every nuance of the recipe.

Back at home, I wasted no time in gathering the necessary ingredients. I carefully selected a prime cut of beef, marinated it in a blend of herbs and spices, and roasted it to perfection. The aroma that filled my kitchen was intoxicating, reminiscent of that fateful day in London.

While the beef was cooking, I set to work on the red cabbage salad. I thinly sliced the cabbage, mixed it with a generous amount of horseradish, and tossed it in the dressing I had prepared. The vibrant colors of the salad danced before my eyes, a testament to the freshness of the ingredients.

Finally, the moment of truth arrived. I plated the roast beef, sliced it thinly, and arranged it alongside the red cabbage salad. With a deep breath, I took my first bite. The flavors exploded in my mouth, a harmonious symphony of savory, tangy, and sweet. I closed my eyes and savored every morsel, transported back to that cozy cafe in London.

From that day on, roast beef, horseradish, and red cabbage salad became a staple in my culinary repertoire. I shared the recipe with friends and family, each time adding my own twist to make it uniquely mine. And as I sit here now, reminiscing about that fateful day, I am grateful for the serendipitous encounter that led me to discover this delicious dish. It will always hold a special place in my heart, a reminder of the joy that cooking and sharing good food can bring.