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-> [Beef, Dressings, Salads, Vinaigrette] -> [Beef salad vinaigrette Recipe] |
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Beef salad vinaigrette
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| Artist: |
_ |
| Categories: |
Beef, Dressings, Salads, Vinaigrette |
| Yield: |
4 |
| Rating: |
0 |
| Print Recipe |
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Ingredients:
| 2
| cup | Pot roast, cold, julienned | | 3
| tbsp | Red wine vinegar | | 1/2
| tsp | Salt | | 1
| dash | Pepper | | 2
| tsp | Dijon mustard | | 1/2
| cup | Olive oil | | 3
| tbsp | Parsley, finely chopped | | 2
| tbsp | Capers, drained and coursely | | | -chopped | | 1
| | Garlic clove, minced | | 2
| | Red onions sliced | | 2
| | Tomatoes, peeled and sliced | | 1/2
| cup | Sweet gherkins | | 2
| | Eggs, hard boiled, sliced |
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Procedures:
| 1 | 1) trim pot roast of all fat and gristle; julieene pieces should be ?x 2" long. | | 2 | 2) in a small mixing bowl, combine the vinegar, salt, pepper, and mustard. | | 3 | Whisk in the oil until mixture is emulsified or well blended. | | 4 | It will separate after standing. | | 5 | Add the capers, garlic, and half the parsley. | | 6 | 3) pour dressing over meat, mix carefully. | | 7 | Cover and marinate 3 hours or more. | | 8 | Serve on shallow platter garnished with tomatoes, gherkins, sliced eggs, onions, and remaining parsley |
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