Refrigerator day pot roast salad
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | tablespoon | Red wine vinegar |
| Salt and pepper | ||
| 1 | teaspoon | Dijon mustard. |
| ¼ | cup | Olive oil |
| Little bit of minced garlic | ||
| 1 | tablespoon | Rinsed capers, chopped |
| ½ | teaspoon | Salt |
| Freshly ground black pepper | ||
| Any leftover juices, | ||
| Degreased, from braised | ||
| Beef | ||
| 1 | Or 1 1/2 cups cubed leftover | |
| Pot roast | ||
| ¼ | cup | Thinly sliced red onion |
| Garnish: | ||
| 2 | tablespoons | Minced parsley |
| Tomato slices | ||
| Potato salad made with | ||
| Leftover boiled potatoes or | ||
| Cole slaw | ||
Directions
In the bottom of a mixing bowl whisk together the vinegar, ½ teaspoon salt, pepper and Dijon mustard. Slowly drizzle in the olive oil and whisk until emulsified. Add the garlic, capers, leftover juices and season with salt and pepper.
Set meat in a nonreactive serving dish and scatter the onions over the top. Pour dressing over the top and marinate at room temperature for an hour or longer. Garnish with parsley and tomato slices. Serve with a potato salad or cole slaw.
Yield: 2 servings
COOKING MONDAY TO FRIDAY SHOW #MF6658