1/2 lb. strips of cooked roast beef, such as brisket
8 stalks celery, chopped
6 green onions, chopped
1 tbsp. capers

DRESSING:

1/8 c. olive oil
1/8 c. white wine vinegar
Salt & pepper
2 tbsp. Dijon mustard
1 coddled egg

Whip dressing ingredients together to blend. Pour over beef and vegetables. Serve on lettuce leaf.