The rain is making my bed so inviting that it took supernatural strength to leave its cozy sheets this morning. As I was driving to work I couldn’t stop yawning and the only way I to tackle this gloomy day was to pretend I was driving through Europe. It’s been almost a year since our European tour and, as often happens in May, it rained a lot. Strangely enough, it only rained during our commute from one city/country to another and as soon as we arrived at our destination little weather angles blocked the cloudburst.
For a little pick-me-up on days like this, I like a hot soup. My homemade beef soup is my go-to soup and then I use the cooked beef to make this delicious Boston lettuce salad. Mom had many cooking tricks up her sleeve and making two dishes out of one piece of meat was one of them. It’s simple and delicious. If making a soup just for this salad seems like drudgery, by all means use leftover roast beef.
It won’t be exact the same salad, but it’s pretty darn close.
1 head Boston Lettuce (or 2 Bibb or Butter lettuce)
2 hard boiled Eggs, sliced
½ pound cooked Beef or roast beef, diced or chopped
2 Green Onions, white and green part sliced
1 tablespoon Oil
2 tablespoons Lemon juice (or white vinegar)
Salt and freshly ground black pepper to taste
Break the lettuce leaves of the heads, rinse and put in a serving bowl or on a platter. Combine oil and lemon juice then season to taste with salt and pepper; drizzle over the lettuce. Top with beef, eggs and onions. Accompany with crusty bread.
Boston Lettuce with Beef and Eggs
- 1 head Boston Lettuce or 2 Bibb or Butter lettuce
- 2 hard boiled Eggs sliced
- ½ pound cooked Beef or roast beef diced or chopped
- 2 Green Onions white and green part sliced
- 1 tablespoon Oil
- 2 tablespoons Lemon juice or white vinegar
- Salt and freshly ground black pepper to taste
- Break the lettuce leaves of the heads, rinse and put in a serving bowl or on a platter.
- Combine oil and lemon juice then season to taste with salt and pepper; drizzle over the lettuce.
- Top with beef, eggs and onions.
- Accompany with crusty bread.
This recipe is featured at Talented Tuesdays
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