Roast Beef and Potato Salad With Blue Cheese Vinaigrette |
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Prep Time: 30 Minutes Cook Time: 8 Minutes |
Ready In: 38 Minutes Servings: 4 |
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From *Fresh* Magazine, a variation on the theme of steak salad, without the hassle of cooking (other than microwaving the potatoes). Speaking of that, I found that my potatoes needed more than 8-10 minutes, which might either be that the ones I bought were larger than needed or that my microwave is not as hot; they do differ widely. At any rate, you may need to check yours out. Also, I thought the dressing a tad insufficient; maybe another tablespoon each of oil and vinegar and another half teaspoon of Dijon mustard? But what results is a fine summer supper. You can easily cut the recipe in half. Ingredients:
4 medium red potatoes, each cut into 8 wedges |
1/4 cup water |
1/2 red onion, thinly sliced |
1 lb roast beef |
1 pint grape tomatoes, cut in half lengthwise |
9 ounces romaine lettuce, torn |
2 tablespoons white wine vinegar |
1/4 teaspoon salt |
1/4 teaspoon fresh ground black pepper |
1 teaspoon dijon mustard |
2 tablespoons olive oil, extra virgin |
1/2 cup blue cheese, crumbled |
Directions:
1. Place potatoes and water in a microwave-safe bowl or microwave steam bag. Microwave on high for 8-10 minutes, until just tender, then let rest 10 minutes. Run cold water over the potatoes to stop further cooking.
2. While potatoes cook, prepare the dressing. In a small bowl, whisk the vinegar, salt, pepper, and mustard until evenly blended. Whisk in the oil until emulsified, then gently stir in the blue cheese, so the crumbles keep their shape.
3. Place the onion in a large serving bowl. Add a layer of potatoes, then roast beef and tomatoes. Drizzle the dressing over the salad. Top with a layer of romaine.
4. Refrigerate until needed. Toss well before serving.
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