| 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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