I recently dug this up; from a restaurant I worked in 20 yrs ago...
1.5 lbs rare roast beef, sliced in to strips
3/4 lbs fresh grean beans (trimmed, blanched, sliced)
1/2 red onion, sliced
1/2 c sliced mushrooms
3 tomatoes cut into wedges
1 14 oz can hearts of palm (a pricey extravagance!)
bunch of watercress, washed & stems removed
head of bib lettuce (or whatever greens you want!)
1 T minced fresh oregano
1 T minced thyme
4 T capers 1/2 c red wiine vinegar 1 c olive oil
3 T lemon juice 4tsp dijon 3/4 tsp salt
1/4tsp grnd black pepper (2 tsp sugar)
combine all & mix well
Pour 1/3 of vinaigrette over meat - marinate in frig for at least 3 hrs. Add rest & toss with add'l dressing as needed. Arrange on greens & sprinkle with oregano & thyme.
Notes: I look at all recipes as a starting pt. Adjust, add, subtract according to your own preferences/availability. I recently made this with buffalo meat & I used halved grape tomatoes instead of the larger ones. I also added some homegrown sprout mix to the greens. Subbed spinach for watercress. I also had leftover caper vinaigrette to use later.
Let me know your variations! (I've been thinking maybe using lamb & adding artichoke hearts instead of hearts of palm & tweeking the dressing accordingly. toss in some feta...)