| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Salads |
4 |
Servings |
INGREDIENTS
| 2 |
c |
Pot roast, cold, julienned |
| 3 |
tb |
Red wine vinegar |
| 1/2 |
ts |
Salt |
| 1 |
ds |
Pepper |
| 2 |
ts |
Dijon mustard |
| 1/2 |
c |
Olive oil |
| 3 |
tb |
Parsley, finely chopped |
| 2 |
tb |
Capers, drained and coursely chopped |
| 1 |
|
Garlic clove, minced |
| 2 |
|
Red onions sliced |
| 2 |
|
Tomatoes, peeled and sliced |
| 1/2 |
c |
Sweet gherkins |
| 2 |
|
Eggs, hard boiled, sliced |
INSTRUCTIONS
1) Trim pot roast of all fat and gristle; Julieene pieces should be 1/4 x
2" long. 2) In a small mixing bowl, combine the vinegar, salt, pepper, and
mustard. Whisk in the oil until mixture is emulsified or well blended. It
will separate after standing. Add the capers, garlic, and half the parsley.
3) Pour dressing over meat, mix carefully. Cover and marinate 3 hours or
more. Serve on shallow platter garnished with tomatoes, gherkins, sliced
eggs, onions, and remaining parsley.
A Message from our Provider:
“Jesus: The half has never been told”