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
919
46% daily value
10 servings
                                       
                                            high-​fiber, low-​carb
     

Fat

95% 62

Saturated

81% 16

Trans

- 0

Monounsaturated

- 34

Polyunsaturated

- 6

Carbs

12% 35

Carbs (net)

- 25

Fiber

43% 11

Sugars

- 7

Sugars, added

- 0

Protein

115% 57

Cholesterol

79% 237

Sodium

51% 1229

Calcium

15% 149

Magnesium

27% 114

Potassium

32% 1491

Iron

43% 8

Zinc

94% 10

Phosphorus

91% 640

Vitamin A

20% 180

Vitamin C

34% 31

Thiamin (B1)

47% 1

Riboflavin (B2)

57% 1

Niacin (B3)

112% 18

Vitamin B6

136% 2

Folate equivalent (total)

50% 201

Folate (food)

- 152

Folic acid

- 29

Vitamin B12

178% 4

Vitamin D

198% 30

Vitamin E

40% 6

Vitamin K

69% 83

Sugar alcohols

- 0

Water

- 370
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