Beef salad vinaigrette

Yield: 4 Servings

Measure Ingredient
2 cups Pot roast, cold, julienned
3 tablespoons Red wine vinegar
½ teaspoon Salt
1 dash Pepper
2 teaspoons Dijon mustard
½ cup Olive oil
3 tablespoons Parsley, finely chopped
2 tablespoons Capers, drained and coursely chopped
1 \N Garlic clove, minced
2 \N Red onions sliced
2 \N Tomatoes, peeled and sliced
½ cup Sweet gherkins
2 \N Eggs, hard boiled, sliced

1) Trim pot roast of all fat and gristle; Julieene pieces should be ¼ x 2" long. 2) In a small mixing bowl, combine the vinegar, salt, pepper, and mustard. Whisk in the oil until mixture is emulsified or well blended. It will separate after standing. Add the capers, garlic, and half the parsley. 3) Pour dressing over meat, mix carefully. Cover and marinate 3 hours or more. Serve on shallow platter garnished with tomatoes, gherkins, sliced eggs, onions, and remaining parsley.

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