Recipe - Bistro Beef Salad

4 Red potatoes; scrubbed and
cut
; into quarters
Salt; to taste
2 tablespoon Chopped shallots
2 tablespoon White wine vinegar
1 tablespoon Dijon mustard
1 tablespoon Chopped fresh parsley
1 tablespoon Chopped fresh tarragon; or 1
tsp. dried
1 tablespoon Olive oil; preferably
; extravirgin
Freshly ground black pepper;
to taste
1 lg Head red leaf lettuce;
washed, dried and
; torn (3 c.)
3 cup Red or yellow cherry
tomatoes; cut in half
Three fourths pound Cooked roast beef or steak;
thinly cut or sliced up

1. Place potatoes in a mediumsized saucepan and cover with lightly
salted water by 1inch. Bring to a boil over medium heat and cook
until tender, about 15 min.

2. Meanwhile, in a small bowl, whisk together shallots, vinegar,
mustard, parsley, tarragon and 2 Tbsp. cold water. Slowly whisk in
oil. Season with salt and pepper.

3. Drain the potatoes and rinse with cold water. Divide lettuce among
four plates; arrange the potatoes, tomatoes and beef on top. Drizzle
with a vinaigrette dressing and serve.

Copyright credit: Eating Well Books, 1994, 1995, 1996 © 1996 Lifetime
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