Julia Child's COLD BEEF and POTATO SALAD
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Proportions depend on how much beef you have
and how many you want to serve.
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Ingredients: |
Method: |
cold roasted or barbequed beef
Vidalia or other sweet onion, or red onion
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Cut the beef into julienne strips. Slice the onion into thin rings. Marinate the
beef and the onion rings in vinaigrette for
half an hour or longer.
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cold, cooked potatoes
cold, cooked green beans
minced fresh herbs: parsley, chives, oregano, thyme, or whatever you choose
Optional:
quartered tomatoes
quartered hard-boiled eggs
cold, cooked broccoli, or
cauliflower
Boston lettuce
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Cut the potatoes into quarter-inch slices. The beans can be left whole, or cut into 2-inch pieces.
When ready to serve, add the remaining
ingredients and toss to coat with the
vinaigrette.
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Can be presented on a large platter, lined with
lettuce leaves, with the beef and onions in the
centre, surrounded by the other ingredients.
Drizzle with vinaigrette and sprinkle with the
herbs.
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adapted from Julia Child's Mastering the Art of French Cooking
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