2 Tbsp. Creamy horseradish sauce
2 Tbsp. Dark-grained mustard
1/2 Tsp. Coarsely cracked black pepper
20 Brine-cured olives, pitted, coarsely chopped
12 Thin slices (about 1/4-Lb.) cooked roast beef
1 Large head romaine lettuce, broken bite-size
In a small bowl, whisk horseradish sauce and mustard to blend well; stir in pepper and chopped olives. Divide the romaine pieces among 4 chilled serving plates, arrange 3 slices of roast beef over each, and drizzle with sauce.