Roast Beef with Yorkshire Pudding, Grilled Eggplant and Pea, Mint, and Avocado Salad

Roast Beef with Yorkshire Pudding, Grilled Eggplant and Pea, Mint, and Avocado Salad
23 Ingredients
  • 5 pounds beef roast
  • 4 tablespoons olive oil
  • 5 sprigs rosemary leaves, chopped
  • 1 1/4 cups milk
  • 4 eggs
  • Scant 1/2 teaspoon salt
  • Freshly ground black pepper
  • 1 1/2 cups all-purpose flour, sifted
  • 1 tablespoon beef drippings or vegetable oil
  • 2 tablespoons garlic infused oil, plus more if needed
  • 1 eggplant
  • Salt
  • 1 tablespoon snipped chives
  • Freshly cracked black pepper
  • 1/2 a lemon, juiced
  • 9 tablespoons extra-virgin olive oil, plus more, if needed
  • 1 1/2 tablespoons good white wine vinegar
  • Fat pinch superfine sugar
  • Bunch mint leaves, chopped
  • 1 pound shelled peas (about 3 1/2 pounds unshelled)
  • 1 package (10 ounces) mixed salad greens
  • 2 heads Belgian endive, separated into leaves
  • 3 ripe avocados, cut into bite-size chunks
Nutrition
1149
57% daily value
8 servings
                                       
                                            high-​fiber, low-​carb
     

Fat

118% 77

Saturated

101% 20

Trans

- 0

Monounsaturated

- 43

Polyunsaturated

- 7

Carbs

15% 44

Carbs (net)

- 31

Fiber

53% 13

Sugars

- 9

Sugars, added

- 0

Protein

143% 72

Cholesterol

99% 296

Sodium

64% 1536

Calcium

19% 186

Magnesium

34% 142

Potassium

40% 1864

Iron

54% 10

Zinc

117% 13

Phosphorus

114% 800

Vitamin A

25% 225

Vitamin C

43% 39

Thiamin (B1)

59% 1

Riboflavin (B2)

72% 1

Niacin (B3)

141% 22

Vitamin B6

170% 2

Folate equivalent (total)

63% 252

Folate (food)

- 190

Folic acid

- 36

Vitamin B12

223% 5

Vitamin D

6% 1

Vitamin E

50% 7

Vitamin K

87% 104
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