| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Lifetime tv, Life1 | 4 | servings | |
INGREDIENTS
| 4 | Red potatoes; scrubbed and cut | |
| ; into quarters | ||
| Salt; to taste | ||
| 2 | tb | Chopped shallots |
| 2 | tb | White wine vinegar |
| 1 | tb | Dijon mustard |
| 1 | tb | Chopped fresh parsley |
| 1 | tb | Chopped fresh tarragon; or 1 tsp. dried |
| 1 | tb | Olive oil; preferably |
| ; extra-virgin | ||
| Freshly ground black pepper; to taste | ||
| 1 | lg | Head red leaf lettuce; washed, dried and |
| ; torn (3 c.) | ||
| 3 | c | Red or yellow cherry tomatoes; cut in half |
| 3/4 | lb | Cooked roast beef or steak; thinly sliced |
INSTRUCTIONS
1. Place potatoes in a medium-sized saucepan and cover with lightly salted water by 1-inch. Bring to a boil over medium heat and cook until tender, about 15 min. 2. Meanwhile, in a small bowl, whisk together shallots, vinegar, mustard, parsley, tarragon and 2 Tbsp. cold water. Slowly whisk in oil. Season with salt and pepper. 3. Drain the potatoes and rinse with cold water. Divide lettuce among four plates; arrange the potatoes, tomatoes and beef on top. Drizzle with a vinaigrette dressing and serve. Copyright credit: Eating Well Books, 1994, 1995, 1996 © 1996 Lifetime Entertainment Services. All rights reserved. Formatted using MC Buster by Barb at PK Converted by MM_Buster v2.0l.
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