(15) Cold Roast Beef with Two Sauces (Wed.)

Ingredients for (15) Cold Roast Beef with Two Sauces (Wed.)

1 tablespoon lemon zest, fresh or dried -- finely grated

1 clove -- minced

salt and pepper to taste 8 slices meat reserved from Sun. Rib Roast

1 cup tomatoes reserved from

--Sun Tomatoes Sauteed w/ Chipolte 1 tablespoon olive oil

1 teaspoon red wine vinegar

1 teaspoon tomato paste

6 tablespoons dressing reserved from

-- Sunday Eggless Caesar 1 tablespoon -- grated

2 tablespoons mayonnaise

Cooking Instructions for (15) Cold Roast Beef with Two Sauces (Wed.)

Combine the lemon zest, garlic, salt and pepper in a small bowl. Slice the reserved meat and arrange on a platter. Scatter the lemon-garlic mixture over the meat. Set aside while you make the sauces.
Finely chop the reserved tomatoes, and mix with the oil, vinegar, and tomato paste,=. Season with salt and pepper. Set aside. In a separate bowl, whisk the reserved Caesar salad dressing with the cheese and mayonnaise. Season with salt and pepper. Serve the roast beef with the sauces on the side.
REG #4 Shared by SuzyWert, Indiana <SuzyWert@aol.com>