Recipe - Beef Salad Vinaigrette

2 cup Pot roast, cold, julienned
3 tablespoon Red wine vinegar
One half teaspoon Salt
1 ds Pepper
2 teaspoon Dijon mustard
One half cup Olive oil
3 tablespoon Parsley, finely chopped
2 tablespoon Capers, drained and coursely
chopped
1 Garlic clove, minced
2 Red onions cut or sliced up
2 Tomatoes, peeled and cut or sliced up
One half cup Sweet gherkins
2 Eggs, hard boiled, cut or sliced up

1) Trim pot roast of all fat and gristle; Julieene pieces should be One fourth 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, cut or sliced up
eggs, onions, and remaining parsley.