Beef Salad with Potatoes and Cornichons

• 2 large boiling potatoes (1 pound total)
• 3 cups shredded wine-braised chuck roast
• 3 tablespoons red-wine vinegar
• 1 1/2 tablespoons Dijon mustard
• 1/4 cup finely chopped shallots (about 2)
• 3/4 teaspoon sugar
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 5 tablespoons mild olive or vegetable oil
• 1/2 pound haricots verts or regular green beans, trimmed and halved diagonally
• 1 large head Bibb lettuce
• 6 cornichons (French sour gherkins), cut lengthwise into 1/8-inch-thick matchsticks
• 1/4 cup chopped fresh flat-leaf parsley

1. Put oven rack in middle position and preheat oven to 400F.
2. Place potatoes on a 12-inch square of foil, then prick each with a fork and wrap in foil.
3. Bake until tender, about 1 hour.
4. (Potatoes are done when a small knife pierces centers easily.)
5. Unwrap potatoes and cool slightly.
6. Reheat beef in a small baking dish, covered, in oven or in microwave until warm.
7. While beef is heating, whisk together vinegar, mustard, shallots, sugar, salt, and pepper in a small bowl, then add oil in a slow stream, whisking until dressing is emulsified.
8. Steam beans in a steamer set over boiling water, covered, until just tender, about 5 minutes.
9. Meanwhile, peel potatoes and cut crosswise into 1/4-inch-thick slices, transferring to a large bowl.
10. Add hot beans to warm potatoes along with 2 tablespoons vinaigrette, gently tossing to coat.
11. Line a platter or 4 plates with lettuce leaves and arrange potato mixture on top.
12. Toss meat, cornichons, and parsley with remaining vinaigrette and mound on top of potato mixture.

boiling potatoes, shredded wine, redwine vinegar, mustard, shallots, sugar, salt, black pepper, olive, verts, bibb lettuce, cornichons, parsley

Taken from www.epicurious.com/recipes/food/views/beef-salad-with-potatoes-and-cornichons-231365 (may not work)