Deviled Beef Toss The Picnic Gourmet Joan Hemingway and Connie Maricich Mustard-Horseradish Dressing ½ Tbsp. sugar 1 tsp. salt 1 tsp. dry mustard ¼ tsp. white pepper dash paprika 1 Tbsp. horseradish ½ tsp. grated onion 2/3 cup olive oil ¼ cup white wine vinegar Deviled Beef Toss 1 head of romaine, washed, dried and torn in pieces ½ small head iceberg lettuce, washed, dried and torn in bite-size pieces 1 ½ cups cooked rare roast beef strips 1 cup cherry tomatoes, halved ½ medium onion, peeled, sliced and separated into rings 1 1 or 2 oz. can rolled anchovy filets, drained on paper towels In a bowl combine all the ingredients for the dressing except the oil and vinegar. Beat the mixture with an electric beater while slowly adding the oil and vinegar alternately. Put in a container to travel. Put the pieces of lettuce in a plastic bag. Sprinkle a little water over them before closing. Chill until ready to pack. Toss the beef strips, tomatoes, onion rings and anchovies lightly together in a bowl and chill before packing in a plastic container. Take the dressing separately. Arrange the meat and vegetables over the greens on a platter or in a bowl at the picnic. Spoon dressing over all. One is meant to serve this in some scenic spot in Colorado or perhaps Montana or Idaho.

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