Roast Beef Or Chicken Or Pork Or Duck Salad Recipes

ROAST BEEF

Steps:

• Take the roast out of the fridge at least 1 hour before cooking, no more than 2 hours.
• Preheat the oven to 450 F°.
• In a small bowl combine the olive oil, chopped garlic, basil, rosemary, thyme, salt and pepper.
• Cut slits into the roast with a sharp knife evenly around the roast, then insert the garlic slivers in the slits.
• Rub the garlic/herb mixture all over the roast evenly. Place the roast in a roasting pan with a rack in it.
• Place the roasting pan in the oven, uncovered, and roast for 15 minutes, reduce the heat to 325 F° and roast for an additional 1 hour and 45 minutes for medium, or 2 hours for medium well done.
• Remove the roast from the oven, transfer to a cutting board or serving plate and let it rest for 15 to 30 minutes before slicing and serving.°

GREEN CHILE PORK TACOS

Steps:

• Reserve 1/4 cup (60 ml) of the Green Chile Marinade; set aside. Place pork roast in slow cooker and add remaining marinade. Cover. Cook 8 hours on LOW.
• Meanwhile place reserved Marinade, sour cream and avocado in blender. Blend until smooth and creamy. Chill until ready to serve.
• Transfer pork to large cutting board, reserving sauce in slow cooker. Shred with 2 forks or roughly chop. Return pork to slow cooker and mix with sauce.
• Serve in warm corn tortillas with Green Chile Sour Cream Sauce, cilantro and diced onion.

ROAST BEEF (OR CHICKEN OR PORK OR DUCK) SALAD

Steps:

• 1. Heat 1 tablespoon of the olive oil in a medium heavy saucepan over low heat. Add the onion and sugar and cook, stirring occasionally at first, then more frequently as the onion begins to caramelize, until soft and golden brown, about 25 minutes. Don't settle for anything lighter than the onions in the photo, bottom right, or you'll miss out on that all-important, mellow sweetness. 2. While the onions are cooking, preheat the oven to 400F. In a bowl, pour the olive oil over the tomatoes and toss to coat. Lay tomatoes on a baking sheet, season with salt and pepper, and roast for 10-15 minutes or until tomatoes are shriveled and collapsing. Remove from the oven and set aside to cool. 3. Put the caramelized onion, roasted cherry tomatoes, roast meat, beans and scallions in a large bowl. Add the rosemary-basil dressing to the mixture, season with salt and pepper, and toss gently. Serve at room temperature. Dressing: Mix all ingredients except the basil in a small bowl. Right before serving, stir in the basil.