Drema's "Beef Salad Vinaigrette'

Name: Drema's "Beef Salad Vinaigrette'
Prep time: 20 min
Total time: 20 min
Yield: 8
Ingredients: 4 c pot roast, leftovers, sliced in julienne strips or thin slices; 6 Tbsp red wine vinegar; 1/2 tsp sea salt; dash(es) black pepper, coarse ground; 4 tsp dijon style prepared mustard; 1 c olive or salad oil; 4 Tbsp capers, coarsley chopped (optional); 2 clove garlic, minced or pressed (dehydrated works also); 6 Tbsp parsley, minced finely (dehydrated flakes works also); 4 tomatoes, peeled and wedged or sliced thick; 1 c gherkins, sweet whole baby; 4 eggs, hard boiled, sliced thick; 2 large red onions, sliced; toasted, hot french bread (optional); cold beer (optional)

No Photo

Have you made this?

Share your own photo!

By Drema Bryant
@atthehopchick

An excellent way to use up leftover cooked roast.

The secret to using this in a new dish depends on how long you have to marinate in a zesty sauce before serving again. It really needs abouat 3 hours to marinate so plan accordingly.

It's really pretty when served alongside marinated vege's, tomato wedges, sliced boil eggs, gherkin whole baby pickles.

Hope to post a ppic next time I make.

Enjoy!

Rating:

★★★★★ 1 vote5

Comments:

3 Comments

Serves:

Prep:

20 Min

Ingredients

4 c

pot roast, leftovers, sliced in julienne strips or thin slices
6 Tbsp

red wine vinegar
1/2 tsp

sea salt
dash(es)

black pepper, coarse ground
4 tsp

dijon style prepared mustard
1 c

olive or salad oil
4 Tbsp

capers, coarsley chopped (optional)
2 clove

garlic, minced or pressed (dehydrated works also)
6 Tbsp

parsley, minced finely (dehydrated flakes works also)
4

tomatoes, peeled and wedged or sliced thick
1 c

gherkins, sweet whole baby
4

eggs, hard boiled, sliced thick
2 large

red onions, sliced
·

toasted, hot french bread (optional)
·

cold beer (optional)
Add Ingredients to Grocery List

How to Make Drema's "Beef Salad Vinaigrette'

Step-by-Step

This recipe is assuming your roast has been cooked and cooled. Slice in thin strips or slices. Keep meat together in one slab. Trim any excess unwanted fat. Place in storage container as this will be refrigerated with marinade below.
In small mixing bowl combine vinegar, salt, pepper, mustard. Whisk in the oil until mixture is well blended. (It will separate - ok) Add in capers, garlic and half the parsley. Whisk briskly again and pour over meat. Cover and refrigerate for several hours or overnite.
When ready to serve, remove meat from fridge and drain marinade off. (If desired place romaine or curly lettuce on large shallow serving platter.

Place meat in the center of a large shallow serving platter.

Place the following items around sides and back of meat: tomato wedges, red onion slices, gherkins and hard boiled egg slices. Sprinkle remaining parsley over all. Serve with hot toasted frech bread slices and cold beer!

Enjoy!

You can adjust yoour servings. This serves approximately 8.