Roast Beef Salad with Pesto Vinaigrette

Name: Roast Beef Salad with Pesto Vinaigrette
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 serving(s)
Ingredients: 1/4 cup pine nuts; 1/2 cup olive oil; 1 clove garlic, quartered; 1 cup lightly packed fresh basil leaf; 1 ounce parmesan cheese, freshly grated (1/3 C. do NOT use the stuff in the green can!); 3/4 teaspoon salt; 1/4 cup red wine vinegar; 1/4 cup water; 1 lb rare roast beef, in julienne strips; 2 heads boston lettuce, cored,rinsed and dried; 8 leaves radicchio, rinsed and dried

Submitted by Hey Jude

"Use up your Sunday beef roast in a quick after-work meal with this salad. Serve this with bread sticks or rolls and fresh fruit for dessert! Serves 4 for lunch or 2 for dinner."

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Ready In:: 25mins
Ingredients:: 11
Serves:: 4

ingredients

¹⁄₄ cup pine nuts
¹⁄₂ cup olive oil
1 clove garlic, quartered
1 cup lightly packed fresh basil leaf
1 ounce parmesan cheese, freshly grated (1/3 C. do NOT use the stuff in the green can!)
³⁄₄ teaspoon salt
¹⁄₄ cup red wine vinegar
¹⁄₄ cup water
1 lb rare roast beef, in julienne strips
2 heads boston lettuce, cored,rinsed and dried
8 leaves radicchio, rinsed and dried

directions

Heat the oven to 300°; put 2 T of the pine nuts in a pie pan and toast in the oven, stirring occasionally, for 8-10 minutes, set aside.
Combine the oil and garlic in a food processor and blend until the garlic is finely chopped; add the basil and the remaining 2 T of pine nuts, the cheese, and the salt, process until fairly smooth, stir in the vinegar and 1/4 C of water, set the pesto vinaigrette aside.
Tear the lettuce into pieces, shred the radicchio.
Line a serving platter with the greens, top with the roast beef and sprinkle with the toasted nuts; drizzle some of the pesto vinaigrette over the salad before serving.