Beef Salad with Potatoes and Cornichons

Ingredients for Beef Salad with Potatoes and Cornichons

• 2 large boiling potatoes (450g total)

• 725ml shredded wine-braised chuck roast

• 45ml red-wine vinegar

• 1 1/2 tablespoons Dijon mustard

• 30g finely chopped shallots (about 2)

• 3/4 teaspoons sugar

• 1 teaspoon salt

• 1/4 teaspoons black pepper

• 80ml mild olive or vegetable oil

• 230g haricots verts or regular green beans, trimmed and halved diagonally

• 1 large head Bibb lettuce

• 6 cornichons (French sour gherkins), cut lengthwise into 1/8-inch-thick matchsticks

• 1/4 cup chopped fresh flat-leaf parsley

How to make Beef Salad with Potatoes and Cornichons

Put oven rack in middle position and preheat oven to 204°C.

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 centres easily.) Unwrap potatoes and cool slightly.

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.

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.

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.

Clause de non-responsabilité

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.