Beef Salad with Potatoes and Cornichons Recipe

Name: Beef Salad with Potatoes and Cornichons
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 large boiling potatoes (1 pound total); 3 cups shredded wine-braised chuck roast; 3 tablespoons red-wine vinegar; 1 1/2 tablespoons Dijon mustard; 1/4 cup finely chopped shallots (about 2); 3/4 teaspoon sugar; 1 teaspoon salt; 1/4 teaspoon black pepper; 5 tablespoons mild olive or vegetable oil; 1/2 pound 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

Servings: persons

2 large boiling potatoes (1 pound total)
3 cups shredded wine-braised chuck roast
3 tablespoons red-wine vinegar
1 1/2 tablespoons Dijon mustard
1/4 cup finely chopped shallots (about 2)
3/4 teaspoon sugar
1 teaspoon salt
1/4 teaspoon black pepper
5 tablespoons mild olive or vegetable oil
1/2 pound 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

1
Put oven rack in middle position and preheat oven to 400F.
2
Place potatoes on a 12-inch square of foil, then prick each with a fork and wrap in foil.
3
Bake until tender, about 1 hour.
4
(Potatoes are done when a small knife pierces centers easily.)
5
Unwrap potatoes and cool slightly.
6
Reheat beef in a small baking dish, covered, in oven or in microwave until warm.
7
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.
8
Steam beans in a steamer set over boiling water, covered, until just tender, about 5 minutes.
9
Meanwhile, peel potatoes and cut crosswise into 1/4-inch-thick slices, transferring to a large bowl.
10
Add hot beans to warm potatoes along with 2 tablespoons vinaigrette, gently tossing to coat.
11
Line a platter or 4 plates with lettuce leaves and arrange potato mixture on top.
12
Toss meat, cornichons, and parsley with remaining vinaigrette and mound on top of potato mixture.

369

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 large boiling potatoes (1 pound total), 3 cups shredded wine-braised chuck roast, 3 tablespoons red-wine vinegar, 1 1/2 tablespoons Dijon mustard, and more.

Yes, Beef Salad with Potatoes and Cornichons falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Beef Salad with Potatoes and Cornichons

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