Roast-Beef and Broccoli Salad with Creamy Horseradish Dressing

Ingredients

• 2 tablespoons white-wine vinegar
• 1 ½ pounds broccoli
• 2 teaspoons Dijon mustard
• ¾ teaspoon salt
• ¹/₈ teaspoon fresh-ground black pepper
• ½ cup olive or other oil
• 3 tablespoons sour cream
• + 4 more ingredients
• • ¾ pound thick-sliced (1/8 inch) roast beef, cut crosswise into 1/2-inch strips
  • 6 scallions including green tops, cut diagonally into thin slices
  • ¼ cup drained bottled horseradish
  • 2 ½ cups halved cherry tomatoes

1. Separate the broccoli tops into small florets. Peel the broccoli stems and cut them in half lengthwise and then into 1/4-inch slices. In a large saucepan, steam or boil the broccoli until tender, 4 to 5 minutes. Drain and let cool. 2. In a large glass or stainless-steel bowl, whisk together th...

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