Gourmet Beef, Potato and Bean Salad With French Dijon Dressing |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 8 |
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Great for a luncheon. Especially attractive in a glass salad bowl. You can substitute canned beans for the fresh and omit cooking them (doesn't taste quite as good as with fresh, though.) Best if made a day ahead. The dressing also works with cold pork or lamb. Ingredients:
1/4 cup vinegar |
2 tablespoons dijon mustard |
1 teaspoon salt |
pepper |
3/4 cup olive oil |
2 red onions, thinly sliced |
1 lb green beans (fresh or canned) |
2 lbs potatoes |
1/4 cup minced shallots or 1/4 cup scallion |
3 tablespoons hot beef bouillon |
2 lbs cooked roast beef, sliced 1/4 inch thick |
chopped fresh chives or dried chives (optional) |
chopped fresh parsley or dried parsley (optional) |
Directions:
1. First make the dressing: Beat the vinegar, mustard, salt and pepper together with a fork, then gradually beat in the olive oil.
2. Separate the onions into rings.
3. Cook the beans in boiling water to cover 7-8 min or until barely tender; drain and cut into 1-inch lengths.
4. Toss the beans with half the dressing (about 1/2 cup) in a bowl.
5. Boil, peel, and thinly slice the potatoes.
6. In a bowl, while potatoes are still warm, combine them with the shallots and toss with the bouillon until absorbed.
7. Next toss the potato-shallot mixture with the other half of the dressing until the potatoes are well coated.
8. Cut the beef into 2 x 2-inch squares.
9. In a salad bowl, arrange in circles from the outside in: onion rings, beans, potatoes, beef.
10. Sprinkle with chives and/or parsley.
11. Cover with Glad Wrap or foil and refrigerate at least 2 hours to chill.
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