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.
Nutrition per serving may change if servings are adjusted.
4 red potatoes, scrubbed and cut into quarters (1 pound)
Salt, to taste
2 tablespoons chopped shallots
2 tablespoons white-wine vinegar
1 tablespoon Dijon mustard
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh tarragon, or 1 teaspoon dried
2 tablespoons cold water
1 tablespoon extra-virgin olive oil
Freshly ground black pepper, to taste
1 large head red leaf lettuce, torn (8 cups)
2 cups red or yellow cherry tomatoes, cut in half
12 ounces cooked roast beef, or steak, thinly sliced
Preparation
Active
Ready In
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.
This recipe is just a mustard-based dressing, but it's great! The rest of it is a DIY roast beef, salad, and potatoes. You can use whatever meat, salad, and potato you want, and even cheat with prepackaged stuff for an easy-to-prepare meal. You can also cut the carbs by removing or replacing the potatoes.
August 26, 2012
By: EatingWell User
Very Good!
I made this exactly according to the recipe; both my husband and I loved it! It's really very good - I think I might have added a tad more shallot, but no other changes! We really enjoy this. I also gave him leftovers for lunch the next day and he said it was fabulous!
Pros: Easy, delicious, low-cal