Title: Steak Salad with Pickled Vegetables
Categories: August 1993
Yield: 1 servings

1 lb Leftover cooked boneless
-steak; sliced thin
1 Rib celery; sliced thin
; diagonally
1 c Drained giardiniera;
-(assorted pickled
; vegetables,
; available at most
; supermarkets),
; chopped if desired
1/4 c Chopped drained bottled
-roasted red
; peppers
1/4 c Chopped fresh flat-leafed
-parsley leaves
2 tb Olive oil
1 ts Worcestershire sauce; or to
-taste
Red-leaf lettuce leaves for
-lining the
; plates

In a large bowl toss together the steak, the celery, the giardiniera, the
roasted peppers, the parsley, the oil, the Worcestershire sauce, and salt
and pepper to taste. Divide the lettuce leaves between 2 plates and mound
the steak salad on top of them.

Serves 2 generously.

Gourmet August 1993

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