Recipes

Beef Salad with Potatoes and Cornichons

1 Mins read
0
31
0
Share
Scroll to recipe
Share
Beef Salad with Potatoes and Cornichons

Beef Salad with Potatoes and Cornichons

amanda

Equipment

  • - Mandoline Slicer

  • - Food Processor

  • - Meat Tenderizer

  • - High-Sided Colander

  • - Salad Spinner

  • - Cutting Board Set (Various Sizes)

  • - Chef Knife (Ultra-Sharp Blade)

  • - Mixing Bowls (Different Sizes)

  • - Salad Bowl (Large Capacity)

  • - Serving Platter (Appropriate Size)

  • - Measuring Cups and Spoons Set

Ingredients

  • 2 large boiling potatoes (1 pound total)

  • 3 cups shredded wine-braised chuck roast

  • 3 tablespoons red-wine vinegar

  • 1 1/2 tablespoons Dijon mustard

  • 1/4 cup finely chopped shallots (about 2)

  • 3/4 teaspoon sugar

  • 1 teaspoon salt

  • 1/4 teaspoon black pepper

  • 5 tablespoons mild olive or vegetable oil

  • 1/2 pound haricots verts or regular green beans, trimmed and halved diagonally

  • 1 large head Bibb lettuce

  • 6 cornichons (French sour gherkins), cut lengthwise into 1/8-inch-thick matchsticks

  • 1/4 cup chopped fresh flat-leaf parsley

Instructions

1

Instruction 1

Put oven rack in middle position and preheat oven to 400°F.
2

Instruction 2

Place potatoes on a 12-inch square of foil, then prick each with a fork and wrap in foil. Bake until tender, about 1 hour. (Potatoes are done when a small knife pierces centers easily.) Unwrap potatoes and cool slightly.
3

Instruction 3

Reheat beef in a small baking dish, covered, in oven or in microwave until warm. While beef is heating, whisk together vinegar, mustard, shallots, sugar, salt, and pepper in a small bowl, then add oil in a slow stream, whisking until dressing is emulsified.
4

Instruction 4

Steam beans in a steamer set over boiling water, covered, until just tender, about 5 minutes. Meanwhile, peel potatoes and cut crosswise into 1/4-inch-thick slices, transferring to a large bowl. Add hot beans to warm potatoes along with 2 tablespoons vinaigrette, gently tossing to coat.
5

Instruction 5

Line a platter or 4 plates with lettuce leaves and arrange potato mixture on top. Toss meat, cornichons, and parsley with remaining vinaigrette and mound on top of potato mixture.
0
31
0
Share
You may also like
Recipes

hot-buttered-rum

1 Mins read
Introduction Discover the cozy warmth and delightful flavors of a timeless classic. The Hot Buttered Rum recipe invites you to indulge in…
Recipes

Fish Vermicelli with Fresh Dill and Pineapple Sauce

1 Mins read
Introduction Dive into the delightful world of flavors with “Fish Vermicelli with Fresh Dill and Pineapple Sauce”, a unique culinary experience that…
Recipes

Endive and Chicory Salad with Grainy Mustard Vinaigrette

2 Mins read
Introduction This Endive and Chicory Salad with Grainy Mustard Vinaigrette is a delightful combination of the earthy, slightly bitter flavors of Belgian…

Leave a Reply

Your email address will not be published. Required fields are marked *