This is a print preview of "Bistro Beef Salad" recipe.

Bistro Beef Salad Recipe
by Global Cookbook

Bistro Beef Salad
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  Servings: 4

Ingredients

  • 4 x Red potatoes, scrubbed and cut into quarters Salt, to taste
  • 2 Tbsp. Minced shallots
  • 2 Tbsp. White wine vinegar
  • 1 Tbsp. Dijon mustard
  • 1 Tbsp. Minced fresh parsley
  • 1 Tbsp. Minced fresh tarragon, or possibly 1 teaspoon dry
  • 1 Tbsp. Extra virgin olive oil, preferably extra-virgin Freshly grnd black pepper, to taste
  • 1 lrg Head red leaf lettuce, washed, dry and torn (3 c.)
  • 3 c. Red or possibly yellow cherry tomatoes, cut in half
  • 3/4 lb Cooked roast beef or possibly steak, thinly sliced

Directions

  1. Place potatoes in a medium-sized saucepan and cover with lightly salted water by 1-inch. Bring to a boil over medium heat and cook till tender, about 15 minutes.
  2. Meanwhile, in a small bowl, whisk together shallots, vinegar, mustard, parsley, tarragon and 2 Tbsp. cool water. Slowly whisk in oil. Season with salt and pepper.
  3. Drain the potatoes and rinse with cool water. Divide lettuce among four plates; arrange the potatoes, tomatoes and beef on top. Drizzle with a vinaigrette dressing and serve.