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Beef Salad Vinaigrette

Ingredients
 

2 cup pot roast, cold, julienned
3 tbsp red wine vinegar
1/2 tsp salt
1 dash pepper
2 tsp dijon mustard
1/2 cup olive oil
3 tbsp parsley, finely chopped
2 tbsp capers, drained and coursely choppe, d
1 garlic clove, minced
2 red onions sliced
2 tomatoes, peeled and sliced
1/2 cup sweet gherkins
2 eggs, hard boiled, sliced




 
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Preparation
 
1) Trim pot roast of all fat and gristle; Julieene pieces should be
1/4 x 2" long. 2) In a small mixing bowl, combine the vinegar, salt,
pepper, and mustard. Whisk in the oil until mixture is emulsified or
well blended. It will separate after standing. Add the capers,
garlic, and half the parsley. 3) Pour dressing over meat, mix
carefully. Cover and marinate 3 hours or more. Serve on shallow
platter garnished with tomatoes, gherkins, sliced eggs, onions, and
remaining parsley.

 

 
Servings: 4

 

 

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