Leftover beef ?burger' salad recipe
Ingredients
iceberg lettuce, chopped
3tbsp cornichons or gherkins, sliced plus 2tbsp of vinegar from the jar
1tbsp English or American mustard
125g (4oz) cherry tomatoes, halved
150g (5oz) leftover roast beef topside, shredded
pinch sea salt
This healthy twist on a family favourite has all the great flavours of a burger but without all the fat. This recipe is a mouthwatering leftovers idea from our mustard crusted roast topside with herby Yorkshires dish. The leftover meat needs to be thoroughly reheated until piping hot and should never be reheated more than once. Wash and dry the lettuce and arrange it on a serving plate. Scatter the sliced pickles on top. Make the dressing and mix the vinegar and mustard with a little salt in a small bowl. Add the tomatoes and beef to the salad. Drizzle with the dressing and serve immediately.
