Bistro Beef Salad

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Bistro Beef Salad

Bistro Beef Salad

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.

Serves 4

Prep Time 15 min

Total Time 25 min.

Ingredients

  • 4 red potatoes, scrubbed and cut into quarters (1 pound)
  • 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 teaspoon dried
  • 2 tablespoon 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

Cooking Directions

Step 1

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.

Step 2

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

Step 3

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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