Beef, Watercress, and Peach Salad

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Photo by Anna Williams
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 568 calories
    • Calories 319 calories from fat
    • Fat 36 g
    • Sat Fat 7 g
    • Cholesterol 81 mg
    • Sodium 370 mg
    • Protein 45 g
    • Carbohydrate 19 g
    • Sugar 12 g
    • Fiber 3 g
    • Iron 4 mg
    • Calcium 227 mg
  • July 2007

Ingredients

  1. Check 2 bunches watercress, thick stems removed
  2. Check 2 Kirby cucumbers, roughly chopped
  3. Check 4 ripe peaches, cut into wedges
  4. Check 1 1-pound piece roast beef, cubed
  5. Check 1/4cup fresh lime juice
  6. Check 1 1/2teaspoons sugar
  7. Check kosher salt and pepper
  8. Check 1 small clove garlic, finely chopped
  9. Check 2teaspoons finely grated ginger
  10. Check 1/2cup extra-virgin olive oil
  11. Check 2 large shallots, thinly sliced

Directions

  1. In a large bowl, combine the watercress, cucumbers, peaches, and beef; set aside.
  2. 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.
  3. Slowly add the oil in a steady stream, whisking constantly until emulsified. Stir in the shallots.
  4. Transfer the salad to a serving bowl or platter and drizzle the vinaigrette over the top.