*  Exported from  MasterCook  *
 
                           BEEF SALAD VINAIGRETTE
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Salads
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2       c            Pot roast, cold, julienned
    3       tb           Red wine vinegar
      1/2   ts           Salt
    1       d            Pepper
    2       ts           Dijon mustard
      1/2   c            Olive oil
    3       tb           Parsley, finely chopped
    2       tb           Capers, drained and coursely
                         -chopped
    1                    Garlic clove, minced
    2                    Red onions sliced
    2                    Tomatoes, peeled and sliced
      1/2   c            Sweet gherkins
    2                    Eggs, hard boiled, sliced
 
   1)  Trim pot roast of all fat and gristle; Julieene
   pieces should be 1/4 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.
  
 
 
                    - - - - - - - - - - - - - - - - - -

Plain Text Version of This Recipe for Printing or Saving