Rice, radish, and snap pea salad with seared beef
Beef second courses
Back in the seventies I worked for a catering company in Cambridge, Massachusetts called Caras & Rowe, run by the estimable and talented Ms. Rebecca Caras. Besides preparing food for events in and around Boston, we also made food to be sold at several of the area's takeout shops. One of my favorites of these recipes was a rice salad with peas, radishes, scallions, and dill. I've taken that salad in an Asian direction with a light rice vinegar and toasted sesame oil dressing. I've also added some seared and sliced steak and topped it all off with a dollop of wasabi sour cream. If the cuts of beef I recommend don't fit your budget, just use a less expensive cut, like flank steak. The resulting dish is both refreshing and substantial. - Sara Moulton (from "Sara Moulton's Everyday Family Dinners")
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