Recipe for Shredded Beef and Vegetable Salad 
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Yield:
4 Servings
Ingredients:
Amount Ingredient
3 tbl Balsamic vinegar
1 x Garlic clove, minced
1 pch Salt
Freshly ground black pepper, to taste
1/2 cup Olive oil
1/4 cup Parsley, chopped
1 x Carrot, julienned
1/4 lb Snow peas, trim, slice on bias
1 x Red bell pepper, julienned
2 cup Rump roast, shredded, left over
1 head butter lettuc, trim outer leaves
Instructions:
Instructions: THIS IS A LEFT-OVER RECIPE FOR USE WITH THE DRUNKEN RUMP ROAST MASTER RECIPE.

Combine vinegar, garlic, salt and pepper in a small bowl; let stand for 10 minutes. Whisk in oil, then stir in parsley; let stand for 15 minutes.

Blanch carrots in a pot of lightly salted boiling water for 10 seconds; add snow peas and blanch for 10 seconds longer. Drain vegetables and plunge into a bowl of iced water; let chill for 5 minutes, then drain. Pat dry and transfer to a small bowl. Add red pepper and 2 tablespoons vinaigrette; toss well.

Add 2 tablespoons vinaigrette to roast, toss well.

Separate lettuce leaves, toss with 2 tablespoons vinaigrette, and divide among 4 plates. Mound a portion of beef on each plate of lettuce. Top with vegetable mixture. Garnish with jalapeno.

See notes for menu suggestions.

Suggested Wine: An oak-y Chardonnay

NOTES : Serve with crispy-crust sourdough rolls, follow with champagne sorbet for dessert.

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