2 teaspoons Dijon mustard
2 teaspoons red wine vinegar
1 teaspoon lemon juice
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
1/4 cup olive oil
2 tablespoons chopped fresh cilantro
1/2 pound arugula, washed (about 5 cups)
1 cup bean sprouts
2 cups frozen broccoli slaw
1 thinly sliced scallion
1/4 red onion, thinly sliced
6 pickled radishes, quartered
12 pickled green beans, halved lengthwise
1 6 ounce cooked steak, sliced or torn
Recipe Directions
In a large bowl, whisk together the mustard, vinegar, lemon juice, salt, pepper, oil, and cilantro. Add the arugula, bean sprouts, broccoli slaw, scallion, red onion, radishes, and green beans and toss well. Divide among 4 bowls and top each with some beef.
Yield: Makes 4 servings
