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Orange aioli & roast beef salad
Artist: _
Categories: Beef, Fruits, Meats, Orange, Salads, Vegetables
Yield: 4
Rating: 0
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Ingredients:
ORANGE AIOLI
1/2 cupMayonnaise
4 largeGarlic cloves
--minced or pressed
1 tspGrated orange rind
3 tbspOrange juice
SALAD
2 cupBoneless roast beef*
1 cupFennel or celery (to 2 c.)
-- diagonally sliced
15 ozCan cannellini beans
-- drained
8 smallRomaine lettuce leaves
-- washed & crisped (to 12)
1 bunchRadishes
GARNISH
1 smallOrange, quartered
Italian parsley sprigs
Procedures:
1*slivered or torn bite-size pieces of either roast beef, pork, lamb or turkey.
2To make the aioli, combine mayonnaise, garlic, orange rind and orange juice.
3Mix until well blended.
4If made ahead, cover and refrigerate for up to 2 days.
5After preparing the orange aioli, spoon it into a small bowl and place on a large serving platter.
6Surround with separate mounds of meat, fennel, cannellini, lettuce and radishes.
7Garnish with orange quarters and parsley, if desired.
8Top individual servings with aioli and squeeze on orange juice, if desired.
9Salad analysis (per serving): 167 calories; 17 g protein; 16 g carbohydrates, 4 g total fat; 32 mg cholesterol; and 368 mg sodium.
10Aioli analysis (per tb): 76 calories; .22 g protein; 1 g carbohydrates; 8 g total fat; 6 mg cholesterol; and 57 mg sodium
 
 
 
 

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