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Source: Food and Wine Quick from Scratch

Roast Beef and Broccoli Salad with Creamy Horseradish Dressing
Horseradish cream is a traditional accompaniment to roast beef, hot or cold. Here roast beef from the deli is tossed with broccoli, cherry tomatoes, and a creamy horseradish dressing.
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Serves: 4
Prep Time: 10 minutes
Cook Time: 5 minutes
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1 1/2 pounds broccoli
2 tablespoons white wine vinegar
1/4 cup bottled horseradish, drained
2 teaspoons Dijon mustard
3/4 teaspoon salt
1/8 teaspoon fresh ground black pepper
1/2 cup olive oil, or other oil
3 tablespoons sour cream
3/4 lb. thick-sliced (1/8 inch) roast beef, cut crosswise into 1/2 inch strips
2 1/2 cups cherry tomatoes, halved
6 scallions, including green tops, cut diagonally into thin slices




Separate the broccoli tops into small florets. Peel the broccoli stems and cut them in half lengthwise and then into 1/4-inch slices. In a large saucepan, steam or boil the broccoli until tender, 4 to 5 minutes. Drain and let cool.

In a large glass or stainless-steel bowl, whisk together the vinegar, horseradish, mustard, salt, and pepper. Add the oil slowly, whisking. Whisk in the sour cream. Add the broccoli, beef, tomatoes, and scallions and toss to coat.


Wine Recommendation: White wine may seem an odd choice for roast beef, but the dominant elements here are horseradish and broccoli, not meat. Accordingly, pull the cork on a California sauvignon blanc for an exciting pairing.


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Regular white mushrooms are excellent here; portobellos or wild mushrooms would be great, too.
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