Shallot vinaigrette unifies a simple salad of leftover beef, potatoes and cherry tomatoes; serve with a loaf of crusty whole-wheat bread and a glass of Cabernet.
Used by permission. (c) Eating Well, Inc.
|4 red potatoes, scrubbed and cut into quarters (1 pound)||2 tablespoons cold water|
|Salt, to taste||1 tablespoon extra-virgin olive oil|
|2 tablespoons chopped shallots||Freshly ground black pepper, to taste|
|2 tablespoons white-wine vinegar||1 large head red leaf lettuce, torn (8 cups)|
|1 tablespoon Dijon mustard||2 cups red or yellow cherry tomatoes, cut in half|
|1 tablespoon chopped fresh parsley||12 ounces cooked roast beef, or steak, thinly sliced|
|1 tablespoon chopped fresh tarragon, or 1 teaspoon dried|
Place potatoes in a medium saucepan and cover with lightly salted water by 1 inch. Bring to a boil over medium heat and cook until tender, about 15 minutes.
Meanwhile, whisk shallots, vinegar, mustard, parsley, tarragon and water in a small bowl. Slowly whisk in oil. Season with salt and pepper.
Drain the potatoes and rinse with cold water. Divide lettuce among 4 plates; arrange the potatoes, tomatoes and beef on top. Drizzle with the dressing and serve.
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