Beef Salad Vinaigrette Recipe
Yield: 4 ServingsRecipe by luhu.jp
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
Directions:
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.
Source from luhu.jp
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.
Source from luhu.jp
Tags
Salads