Recipe information
Yield
12 buffet
Ingredients
4
teaspoons finely chopped rosemary
4
teaspoons distilled white vinegar
2
cups mayonnaise
1
garlic clove, pressed
Romaine lettuce leaves
2
pounds thinly sliced roast beef
1
red onion, thinly sliced (optional)
Need to make a substitution?
Preparation
Step 1
Place chopped rosemary and vinegar in medium bowl. Let stand 15 minutes. Whisk in mayonnaise and garlic. Season rosemary mayonnaise to taste with salt and pepper. DO AHEAD Can be made 2 days ahead. Cover and keep refrigerated.
Step 2
Line large platter with romaine leaves. Arrange roast beef atop lettuce. Sprinkle with onion slices, if desired. Serve roast beef and rosemary mayonnaise separately.