Bistro Beef Salad Recipe

• 4 x Red potatoes, scrubbed and cut into quarters Salt, to taste
• 2 Tbsp. Minced shallots
• 2 Tbsp. White wine vinegar
• 1 Tbsp. Dijon mustard
• 1 Tbsp. Minced fresh parsley
• 1 Tbsp. Minced fresh tarragon, or possibly 1 teaspoon dry
• 1 Tbsp. Extra virgin olive oil, preferably extra-virgin Freshly grnd black pepper, to taste
• 1 lrg Head red leaf lettuce, washed, dry and torn (3 c.)
• 3 c. Red or possibly yellow cherry tomatoes, cut in half
• 3/4 lb Cooked roast beef or possibly steak, thinly sliced

1. 1.
2. Place potatoes in a medium-sized saucepan and cover with lightly salted water by 1-inch.
3. Bring to a boil over medium heat and cook till tender, about 15 minutes.
4. 2.
5. Meanwhile, in a small bowl, whisk together shallots, vinegar, mustard, parsley, tarragon and 2 Tbsp.
6. cool water.
7. Slowly whisk in oil.
8. Season with salt and pepper.
9. 3.
10. Drain the potatoes and rinse with cool water.
11. Divide lettuce among four plates; arrange the potatoes, tomatoes and beef on top.
12. Drizzle with a vinaigrette dressing and serve.

red potatoes, shallots, white wine vinegar, mustard, parsley, fresh tarragon, extra virgin olive oil, red leaf lettuce, red, beef

Taken from cookeatshare.com/recipes/bistro-beef-salad-84942 (may not work)