Beef Salad Vinaigrette Recipe

• 2 c. Pot roast, cool, julienned
• 3 Tbsp. Red wine vinegar
• 1/2 tsp Salt
• 1 dsh Pepper
• 2 tsp Dijon mustard
• 1/2 c. Extra virgin olive oil
• 3 Tbsp. Parsley, finely minced
• 2 Tbsp. Capers, liquid removed and coursely minced
• 1 x Garlic clove, chopped
• 2 x Red onions sliced
• 2 x Tomatoes, peeled and sliced
• 1/2 c. Sweet gherkins
• 2 x Large eggs, hard boiled, sliced

1. 1) Trim pot roast of all fat and gristle; Julieene pcs should be 1/4 x 2" long.
2. 2.
3. In a small mixing bowl, combine the vinegar, salt, pepper, and mustard.
4. Whisk in the oil till mix is emulsified or possibly well blended.
5. It will separate after standing.
6. Add in the capers, garlic, and half the parsley.
7. 3.
8. Pour dressing over meat, mix carefully.
9. Cover and marinate 3 hrs or possibly more.
10. Serve on shallow platter garnished with tomatoes, gherkins, sliced Large eggs, onions, and remaining parsley.

pot roast, red wine vinegar, salt, pepper, mustard, extra virgin olive oil, parsley, capers, garlic, red onions, tomatoes, sweet gherkins, eggs

Taken from cookeatshare.com/recipes/beef-salad-vinaigrette-82272 (may not work)