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Corned Beef and Cabbage Salad




Source of Recipe


Mary Ellen


List of Ingredients





4 servings

POTATOES AND CABBAGE

1 pound small new potatoes

2 cups finely shredded savoy

cabbage

1 tablespoon finely diced onion

1/3 cup grated carrot

2 tablespoons mayonnaise

DRESSING

1 cup olive oil

3 tablespoons vinegar

1 tablespoon mustard powder

Salt and pepper, to taste

TO SERVE

1 head radicchio

12 thin slices cooked corned beef

1 bunch watercress, for garnish

1 teaspoon chopped chives, for garnish





Recipe



For potatoes and cabbage, cook new potatoes, skin on, in boiling salted water, about 25 minutes, or until tender. Strain and allow to cool. When cold, peel and slice into coin shapes. Place in a bowl.

Mix cabbage with potatoes. Add onion, carrot and mayonnaise.

For dressing, combine all dressing ingredients in a food processor. Blend well.

To serve, arrange radicchio leaves on chilled plates. Spoon cabbage and potato salad onto leaves. Arrange corned beef slices on top of cabbage and potatoes. Decorate with watercress and chives. Drizzle with dressing.