Cooked Mushroom Pot Roast and Oyster Mushroom Salad

Cooked Mushroom Pot Roast and Oyster Mushroom Salad

Ingredients:
1 pound cooked pot roast
2/3 cup fresh oyster mushrooms, thinly sliced
½ cup leeks, sliced
¼ cup baby yellow squash, diced
2 tablespoons fresh parsley, finely chopped
3 tablespoons sweet red wine
1 garlic clove, pressed
1/8 teaspoon red pepper, ground
1/8 teaspoon kosher salt
2 tablespoons olive oil
4 cups romaine lettuce, torn
2 cups lamb's lettuce
4 rosemary sprigs, small

Directions:
1. Slice 1 pound of chilled meat from a leftover pot roast. Cut the meat
into ½-inch-thick, 2-inch-long slices, trimming away as much fat as
possible. You should end up with almost 2 cups sliced meat. Place
meat in large mixing bowl.
2. Toss mushrooms, leeks, squash, and parsley into the beef. Whisk wine,
garlic, pepper, and salt in a small bowl. Whisk oil into bowl and mix
until emulsified. Pour over beef and toss well to coat.
3. Serve immediately or cover salad and chill up to 12 hours. To serve,
toss romaine and lamb's lettuce together in a large salad bowl. Split
salad evenly between 4 plates. Split beef salad between plates and
serve over lettuce. Drizzle remaining dressing in the bowl over the
salads. Garnish with rosemary sprig and serve immediately.