Beef Salad with Potatoes and Cornichons
A hearty salad featuring wine-braised beef, tender potatoes, and crisp haricots verts, dressed with a tangy Dijon vinaigrette and garnished with cornichons and parsley. Perfect for a sophisticated main course salad.
Ingredients
- •2 large large boiling potatoes (1 pound total)
- •3 cups shredded wine-braised chuck roast
- •3 tablespoons red-wine vinegar
- •1½ tablespoons Dijon mustard
- •¼ cup finely chopped shallots
- •¾ teaspoon sugar
- •1 teaspoon salt
- •¼ teaspoon black pepper
- •5 tablespoons mild olive or vegetable oil
- •½ pound haricots verts or regular green beans
- •1 head Bibb lettuce
- •6 whole cornichons
- •¼ cup chopped fresh flat-leaf parsley
Cooking Instructions
- 1.
Put oven rack in middle position and preheat oven to 400°F.
10 min
- 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.
60 min
- 3.
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.
10 min
- 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.
15 min
- 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.
10 min
