Beef Salad with Potatoes and Cornichons

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

From the kitchen of Carly

Tender shredded chuck roast meets warm potatoes and bright green beans in a red-wine vinegar dressing spiked with Dijon and shallots. Cornichons add a sharp pickle bite. This is French bistro salad that happens to be clean eating, warm and satisfying on a plate.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

12 large boiling potatoes (1 pound total)
13 cups shredded wine-braised chuck roast
13 tablespoons red-wine vinegar
11 1/2 tablespoons Dijon mustard
11/4 cup finely chopped shallots (about 2)
13/4 teaspoon sugar
11 teaspoon salt
11/4 teaspoon black pepper
15 tablespoons mild olive or vegetable oil
11/2 pound haricots verts or regular green beans, trimmed and halved diagonally
11 large head Bibb lettuce
16 cornichons (French sour gherkins), cut lengthwise into 1/8-inch-thick matchsticks
11/4 cup chopped fresh flat-leaf parsley

Instructions

Put oven rack in middle position and preheat oven to 400°F.
Place potatoes on a 12-inch square of foil, then prick each with a fork and wrap in foil. Bake until tender, about 1 hour. (Potatoes are done when a small knife pierces centers easily.) Unwrap potatoes and cool slightly.
Reheat beef in a small baking dish, covered, in oven or in microwave until warm. 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.
Steam beans in a steamer set over boiling water, covered, until just tender, about 5 minutes. Meanwhile, peel potatoes and cut crosswise into 1/4-inch-thick slices, transferring to a large bowl. Add hot beans to warm potatoes along with 2 tablespoons vinaigrette, gently tossing to coat.
Line a platter or 4 plates with lettuce leaves and arrange potato mixture on top. Toss meat, cornichons, and parsley with remaining vinaigrette and mound on top of potato mixture.