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Romaine lettuce leaves
2 pounds thinly sliced roast beef
1 red onion, thinly sliced (optional)
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. (Can be made 2 days
ahead. Cover and
keep refrigerated.)
Line large platter with romaine leaves. Arrange
roast beef atop
lettuce. Sprinkle with onion slices, if desired.
Serve roast beef and
rosemary mayonnaise separately.
