This classic British salad offers a perfect balance of textures and flavors, pairing tender slices of lean rare roast beef with the crisp freshness of English cucumber. The dish is elevated by a vibrant lemon-ginger dressing that adds a bright, tangy kick without overwhelming the natural taste of the meat. Ideal for warm summer lunches or as a light yet satisfying dinner, it comes together quickly using simple pantry staples. The addition of capers and fresh parsley provides savory depth and herbal notes, while the red onion adds a subtle bite. Serve chilled to let the flavors meld, making it an elegant option for picnics, potlucks, or a quick weekday meal that feels both comforting and refined.
Cucumber-Lemon Beef Salad
Description
This classic British salad offers a perfect balance of textures and flavors, pairing tender slices of lean rare roast beef with the crisp freshness of English cucumber. The dish is elevated by a vibrant lemon-ginger dressing that adds a bright, tangy kick without overwhelming the natural taste of the meat. Ideal for warm summer lunches or as a light yet satisfying dinner, it comes together quickly using simple pantry staples. The addition of capers and fresh parsley provides savory depth and herbal notes, while the red onion adds a subtle bite. Serve chilled to let the flavors meld, making it an elegant option for picnics, potlucks, or a quick weekday meal that feels both comforting and refined.Ingredients
Directions
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Prepare the lemon dressing by whisking together lemon juice, minced garlic, grated lemon rind, salt, sugar, grated fresh ginger, and Dijon mustard in a small bowl.
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Gradually beat in the salad oil while whisking until the dressing is emulsified and smooth. Set aside.
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Thinly slice the English cucumber and red onion. If using pre-sliced roast beef, ensure it is cut into bite-sized strips.
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In a large mixing bowl, combine the sliced beef, cucumber, and red onion.
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Drain the capers and add them to the bowl with the beef and vegetables.
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Pour the prepared lemon dressing over the mixture and toss gently to coat all ingredients evenly.
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Cover the bowl and refrigerate for 1 to 3 hours to allow the flavors to blend and the vegetables to chill.
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Before serving, stir in the chopped fresh parsley.
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Line a shallow serving bowl or platter with Boston lettuce leaves.
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Heap the salad onto the lettuce-lined dish.
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Garnish with tomato wedges and lemon wedges for a fresh, colorful presentation.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 184.7kcal
- % Daily Value *
- Total Fat 6.0g10%
- Saturated Fat 2.2g12%
- Cholesterol 63.8mg22%
- Sodium 55.3mg3%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 28.1g57%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
