bunches watercress, thick stems removed
Kirby cucumbers, roughly chopped
ripe peaches, cut into wedges
1-pound piece roast beef, cubed
fresh lime juice
kosher salt and pepper
small clove garlic, finely chopped
finely grated ginger
extra-virgin olive oil
large shallots, thinly sliced
- In a large bowl, combine the watercress, cucumbers, peaches, and beef; set aside.
- In a small bowl, combine the lime juice, sugar, and ½ teaspoon salt and whisk until dissolved. Add the garlic, ginger, and ¼ teaspoon pepper.
- Slowly add the oil in a steady stream, whisking constantly until emulsified. Stir in the shallots.
- Transfer the salad to a serving bowl or platter and drizzle the vinaigrette over the top.