Wild Rice and Beef Salad

by Staff
Instructions 2½ cups cooked wild rice or a combination of white and wild 2 cups rare roast beef – cubed 1 small white onion-minced 3 Tbs. chopped green pepper ⅓ cup pine nuts ⅓ cup currants-plumped in boiling water 3 Tbs. wine vinegar ½ cup olive oil ½ tsp salt and freshly ground pepper ½ […]
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Instructions

  • 2½ cups cooked wild rice or a combination of white and wild
  • 2 cups rare roast beef – cubed
  • 1 small white onion-minced
  • 3 Tbs. chopped green pepper
  • ⅓ cup pine nuts
  • ⅓ cup currants-plumped in boiling water
  • 3 Tbs. wine vinegar
  • ½ cup olive oil
  • ½ tsp salt and freshly ground pepper
  • ½ tsp dried chervil
  • Lettuce leaves
  1. Prepare the dressing by blending the vinegar with the salt, pepper, and chervil. Allow it to set for 10 minutes. Dribble in the oil and whisk until it is well mixed.
  2. Place the beef, rice, nuts, currants and vegetables in a bowl.
  3. Toss to disperse all of the ingredients throughout the rice.
  4. Add the dressing and toss to coat.
  5. Allow the salad to develop its flavors for about an hour.
  6. Serve in a bowl or plates lined with chilled lettuce leaves.

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