Recipe: Beef Salad

From: Terrie,.MD

Beef Salad
(My U.S.-supermarket variation of a salad from the original recipe in “Patrica Wells at Home in Provence.”)
Serves 4

8 oz. cooked roast beef or leftover steak, cut into bite-sized pieces
1-1/2 lbs. cooked potatoes, cut into bite-sized pieces
1/2 cup slivered or diced pickles (recipe calls for cornichon, a sour French pickle, but I’ve loved this with dill pickles!)
1 very small red onion, very thinly slivered
1 tsp. Dijon mustard
2 tsp. horseradish
2 TBLS red wine vinegar
1 tsp. sea or kosher salt (or 1/2 tsp. table salt)
freshly ground pepper to taste
6 TBLS extra-virgin olive oil
Lettuce leaves (4 crisp romaine leaves are perfect, but use what you have)

Mix beef, potatoes, pickles and onion in a serving bowl.
Mix mustard, horseradish, vinegar, salt, pepper and olive oil in another bowl.

Drizzle the lettuce leaves with 1 or 2 tablespoons of the dressing, and place on plate. Mix remaining dressing with beef salad and then top lettuce leaves.