Beef Salad with Potatoes and Cornichons
Beef Salad with Potatoes and Cornichons is a flavorful French French Receipes dish prepared with quality ingredients. Put oven rack in middle position and preheat oven to 400°F.
-
Easy Prep ≤ 4 steps · Fast & beginner friendly
-
Moderate 5–8 steps · Everyday home cooking
-
Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionPut oven rack in middle position and preheat oven to 400°F.
Place potatoes on a 12-inch square of foil, then prick each with a fork and wrap in foil.
Bake until tender, about 1 hour. (Potatoes are done when a small knife pierces centers easily.) Unwrap potatoes and cool slightly.
Reheat beef in a small baking dish, covered, in oven or in microwave until warm.
While beef is heating, whisk together vinegar, mustard, shallots, sugar, salt, and pepper in a small bowl, then add oil in a slow stream, whisking until dressing is emulsified.
Steam beans in a steamer set over boiling water, covered, until just tender, about 5 minutes.
Meanwhile, peel potatoes and cut crosswise into 1/4-inch-thick slices, transferring to a large bowl.
Add hot beans to warm potatoes along with 2 tablespoons vinaigrette, gently tossing to coat.
Line a platter or 4 plates with lettuce leaves and arrange potato mixture on top.
Toss meat, cornichons, and parsley with remaining vinaigrette and mound on top of potato mixture.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.