1 tbsp dijon mustard
1 tbsp lemon juice
4 anchovy filets diced
2 tbsp red wine vinegar
1/3 cup oil
Salt and pepper to taste
1/2 head iceberg lettuce cut in wedges
2 hard-boiled eggs sliced
1/4 lb rare roast beef
2 tbsp capers

Procedures :
In small bowl, whisk together mustard, lemon juice, anchovies and vinegar. Slowly whisk in oil. Season with salt and pepper to taste. On two separate plates, arrange small wedges of lettuce, egg slices and roast beef. Drizzle dressing over salads and top with capers.
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Category : Salad

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