Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Salads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 c Pot roast, cold, julienned
3 tb Red wine vinegar
1/2 ts Salt
1 d 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
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.
