Orange Aioli and Roast Beef Salad

Salad

• 2 cups Dakota Beef Certified Organic roast beef, cooked and cut into pieces
• 1 cup fennel, sliced diagonally
• 1 can (15 ounces) cannellini beans, drained
• 1 bunch Heart of Romaine lettuce, separated, washed and crisped
• 1 cup radishes, sliced
• 1 small orange, sliced or quartered
• Italian parsley sprigs

• 1/2 cup mayonnaise
• 4 cloves garlic, mashed
• 1 teaspoon grated orange rind
• 3 tablespoons orange juice

Combine mayonnaise, garlic, orange rind and orange juice. Mix until well blended. (Can be made up to two days ahead.)

In a large glass salad bowl, layer the ingredients beginning with the lettuce, cannellini beans, fennel and sprinkle radishes over the top. Spoon the Orange Aioli in the center for the presentation and garnish with sliced orange and parsley sprigs. Toss to coat all salad ingredients and serve.

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