1.5 pounds broccoli peeled sliced cut into florets, stems and 1/
2.5 cups cherry tomatoes halved
2 teaspoons dijon mustard
6 slices green onions cut diagonally into thin
0.1 teaspoon ground pepper black
0.5 teaspoon horseradish prepared to taste
0.5 cup olive oil
0.8 pound deli roast beef thick sliced cut into 1/2-inch pieces
0.8 teaspoon salt
3 tablespoons cup heavy whipping cream sour
2 tablespoons citrus champagne vinegar
Equipment
bowl
frying pan
whisk
steamer basket
Directions
Pour 1/2 inch of water into a pan fitted with a steamer basket.
Place the broccoli in the basket. Cover, and bring to a boil. Cook until tender, about 4 to 5 minutes.
Drain, and cool.
To make the dressing, whisk together the vinegar, mustard, horseradish, salt, and pepper in a bowl. Continue whisking while slowly adding the olive oil to make a smooth mixture.
Whisk in the sour cream.
Place the broccoli, roast beef, tomatoes, and green onions into a bowl. Stir in the dressing and toss until evenly coated. Divide the salad evenly among 4 serving plates.
