Summer Beef Salad Nicoise

Eat
Serve immediately with crusty bread.
Tip:
This recipe works well with leftover cooked roast beef too.

Method

1. Preheat the oven to Gas mark 4-5, 180-190°C, 350-375°F.
2. Place the joint on a chopping board. Make several slits over the surface of the joint and season. In a small bowl mix together the butter, garlic and chives and spread generously over the joint and into the slits.
3. Place on a metal rack in a large non-stick roasting tin and open roast in a preheated oven for the preferred, calculated cooking time, basting with any rich meat juices. After roasting cover and leave to rest for 5-10 minutes.
4. Prepare the dressing; place all the ingredients into a screw-topped jar and shake well.
5. Place all the salad ingredients in a large salad bowl. Slice the beef very thinly and toss lightly in the salad. Drizzle over the dressing.
6. Serve immediately with crusty bread.

Notes

This recipe works well with leftover cooked roast beef too.