Beef Salad with Potatoes and Cornichons |
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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 4 |
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It's easy to stereotype salad as summertime fare, but this dish proves otherwise. Shredded beef and warm potatoes pair up with a lively mustard vinaigrette to create this satisfying meal. 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 |
Directions:
1. Bake potatoes: Put oven rack in middle position and preheat oven to 400°F.
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. Assemble salad: 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. 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. 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.
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