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Active Time
30 min
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Total Time
1 1/2 hr
It's easy to stereotype salad as summertime fare, but this dish proves otherwise. Shredded beef and warm potatoes pair up with a lively mustard vinaigrette to create this satisfying meal.
Ingredients
Makes 4 servings
Bake potatoes:
Step 1
Put oven rack in middle position and preheat oven to 400°F.
Step 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.
Assemble salad:
Step 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.
Step 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.
Step 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.
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Reviews (9)
Back to TopDelicious! I served the roast on Monday night and then used the leftover beef for the salad on Wednesday. The Monday dinner was okay, but this was delicious. Next time, I plan to make the dressing a day in advance to let the flavors meld together more. Also, instead of baking the potatoes and peeling them, I steamed several new red potatoes in the microwave, I was short on time, and then quartered them, keeping the skin on, and continued as the recipe directed.
kpfromChicago
Chicago
3/5/2014
This is a recipe to make when you're spending the day in front the fire with a good book and planning to settle in with a DVD later on. We loved the combination of cornichons, beef, green beans & potatoes -- and then there's the leftover beef & onions.
Anonymous
Newbury, Mass.
5/1/2007
Really didn't like this at all. The combination of flavours somehow did not seem to mix/meld. Also, 2 tablespoons of the dressing on the potato left the potato very bland, whilst the meat/pickle mixed in with the rest of the dressing was overpowering. My partner felt the same and was not impressed.
Sylvia
in Spain
6/4/2006
This was good! It was a little different, but we really enjoyed it. I made it with what we had on hand. We had leftover corned beef from St. Patrick's day, so we used that. I didn't have cornichons, so I used some sliced pickle slices (envision little pickle matchsticks). But, the combination of the bibb lettuce, which was so tender, with the warm vegetables in vinaigrette and the beef was just sublime. I don't see us making this a lot, but when we have leftover beef we'll be sure to do this one. It strikes me as good, honest, delicious food.
Anonymous
Woodstock, VT
3/21/2005
i thought this was very unusual and very tasty. i am making both dishes again tomorrow and can't wait. i highly recommend it.
Anonymous
los angeles
2/19/2005
This is fabulous. I cannot wait to make again. The vinagrette is yummy!
Anonymous
Tampa, FL
1/20/2005
The chuck steak is a very fatty component of the salad.....it was too greasy and felt very unhealthy.
Anonymous
Scarsdale, NY
1/12/2005
We thought this salad was delicious. I didn't have the cornichons, so don't know if I missed them or not, but I'll definitely try them next time. I was also in a rush, so I peeled and sliced the potatoes and cooked them in salted water in a skillet. I also added hard-boiled eggs on the side. My husband loved this salad. We also loved the original roast this recipe started from.
srchittock
Grass Valley, CA
1/5/2005
I wasn't crazy about the wine-braised chuck roast, but it's much better dressed up in this salad. The cornichons are a great accent.
Anonymous
Portland, OR
12/31/2004
