Ingredients
1½lbsbroccoli
2tbspwhite wine vinegar
¼cupbottled horseradish,drained
2tspdijon mustard
¾tspsalt
⅛tspfresh ground black pepper
½cupolive oil,or other oil
3tbspsour cream
¾lbroast beef,(⅛-inch thick-sliced), cut crosswise into ½-inch strips
2½cupscherry tomatoes,halved
6scallions,including green tops, cut into thin slices
Preparation
Separate the broccoli tops into small florets. Peel the broccoli stems and cut them in half lengthwise and then into ¼-inch slices. In a large saucepan, steam or boil the broccoli for 4 to 5 minutes until tender. Drain and let cool.
In a large glass or stainless-steel bowl, whisk together the vinegar, horseradish, mustard, salt, and pepper. Add the oil slowly, whisking. Whisk in the sour cream. Add the broccoli, beef, tomatoes, and scallions, and toss to coat.
Serve and enjoy.
