Beef Salad with Potatoes and Cornichons

Name: Beef Salad with Potatoes and Cornichons
Prep time: 5 h
Cook time: 5 h
Total time: 5 h
Yield: 4
Cuisine: Global
Ingredients: 1 large head Bibb lettuce; 0 teaspoons black pepper; 710 milliliters shredded wine-braised chuck roast; 6 cornichons (French sour gherkins), cut lengthwise into 1/8-inch-thick matchsticks; 2 Tbsps Dijon mustard; 59 milliliters chopped fresh flat-leaf parsley; 227 grams haricots verts or regular green beans, trimmed and halved diagonally; 2 larges boiling potatoes (1 pound total); 3 Tbsps red-wine vinegar; 1 teaspoon salt; 59 milliliters finely chopped shallots (about 2); 1 teaspoons sugar; 5 Tbsps mild olive or vegetable oil

Beef Salad with Potatoes and Cornichons might be a good recipe to expand your main course recipe box. This recipe makes 4 servings with 1516 calories, 138g of protein, and 96g of fat each. This recipe covers 58% of your daily requirements of vitamins and minerals. A mixture of shallots, flat-leaf parsley, potatoes, and a handful of other ingredients are all it takes to make this recipe so flavorful. It is a good option if you're following a gluten free and dairy free diet. From preparation to the plate, this recipe takes around 5 hours.

Instructions

Put oven rack in middle position and preheat oven to 400°F.

Equipment you will use

Oven

Place potatoes on a 12-inch square of foil, then prick each with a fork and wrap in foil.

Ingredients you will need

Potato

Wrap

Equipment you will use

Aluminum Foil

Bake until tender, about 1 hour. (Potatoes are done when a small knife pierces centers easily.) Unwrap potatoes and cool slightly.

Ingredients you will need

Potato

Equipment you will use

Oven

Knife

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.

Ingredients you will need

Shallot

Mustard

Vinegar

Pepper

Sugar

Beef

Salt

Cooking Oil

Equipment you will use

Baking Pan

Whisk

Microwave

Bowl

Oven

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.

Ingredients you will need

Potato

Beans

Water

Equipment you will use

Bowl

Add hot beans to warm potatoes along with 2 tablespoons vinaigrette, gently tossing to coat.

Ingredients you will need

Vinaigrette

Potato

Beans

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.

Ingredients you will need

Lettuce Leaf