MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: Beef Salad Vinaigrette
Categories: Salads
Yield: 4 Servings
2 c Pot roast, cold, julienned
3 tb Red wine vinegar
1/2 ts Salt
1 ds Pepper
2 ts Dijon mustard
1/2 c Olive oil
3 tb Parsley, finely chopped
2 tb Capers, drained and coursely
-chopped
1 Garlic clove, minced
2 Red onions sliced
2 Tomatoes, peeled and sliced
1/2 c Sweet gherkins
2 Eggs, hard boiled, sliced
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.
MMMMM
--
Title: Beef Salad Vinaigrette
Categories: Salads
Yield: 4 Servings
2 c Pot roast, cold, julienned
3 tb Red wine vinegar
1/2 ts Salt
1 ds Pepper
2 ts Dijon mustard
1/2 c Olive oil
3 tb Parsley, finely chopped
2 tb Capers, drained and coursely
-chopped
1 Garlic clove, minced
2 Red onions sliced
2 Tomatoes, peeled and sliced
1/2 c Sweet gherkins
2 Eggs, hard boiled, sliced
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.
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