Ingredients
c. mayonnaise
c. sour cream
3 tbsp. drained bottled horseradish
1 tsp. red- or white-wine vinegar
1/4 tsp. fresh-ground black pepper
3/4 tsp. salt
1 large head escarole (about 1 1/2 pounds)
1/4 lb. mushrooms
1 small red onion
1/2 lb. sliced roast beef
Preparation
Step 1In a medium glass or stainless-steel bowl, whisk together the mayonnaise, sour cream, horseradish, vinegar, pepper and 1/2 teaspoon of the salt until smooth.Step 2In a large bowl, toss the escarole with the mushrooms, onion, roast beef, the remaining 1/4 teaspoon salt and all but 2 tablespoons of the dressing. Serve the salad with the remaining dressing drizzled over the top.Step 3Variations:
Instead of the roast beef, use leftover flaked cooked fish (salmon or any medium-firm white-fleshed fish, like cod, would be good) or use smoked fish (such as trout or whitefish).
Add a cup of cooked broccoli florets.
Stir in a cup or two of halved cherry tomatoes.Step 4Wine Recommendation: Wine lovers revere merlot for its soft, supple texture and seductive plum and chocolate flavors. Versions from Washington State have an added earthy note that will marry well with this dish.
