Refrigerator Day Pot Roast Salad Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
1 1/2 tbsp: Red wine vinegar,
Salt and pepper,
1 tsp: Dijon mustard.,
1/4 cup: Olive oil,
Little bit of minced garlic,
1 tbsp: Rinsed capers, chopped
1/2 tsp: Salt,
Freshly ground black pepper,
Any leftover juices,
Degreased, from braised
Beef,
1: Or 1 1/2 cups cubed leftover,
Pot roast,
1/4 cup: Thinly sliced red onion,
Garnish:,
2 tbsp: 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, 1/2
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
Source from luhu.jp
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
Source from luhu.jp
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