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Categories:Viewed: 106 - Published at: 5 years ago
Ingredients
- 1/2 cup sour cream
- 1 to 2 tablespoons prepared horseradish sauce
- Coarse salt and freshly ground pepper
- 3 bunches watercress (about 1 pound), tough stems trimmed
- 1 tablespoon white-wine vinegar
- 1 tablespoon olive oil
- 1 pound cooked roast beef (see page 182), room temperature, thinly sliced
- 4 thick slices country bread, toasted
Method
- In a small bowl, combine sour cream and horseradish; season with salt and pepper.
- Toss watercress with vinegar and oil; season with salt and pepper.
- Place beef on each of four bread slices; top with horseradish cream.
- Serve with watercress salad.
