Recipe: Cold Beef Salad Vinaigrette

COLD BEEF SALAD VINAIGRETTE

FOR THE VINAIGRETTE DRESSING:
1/2 cup olive oil
3 tablespoons red wine vinegar
2 teaspoons Dijon mustard
1 large clove garlic, minced
1/2 teaspoon salt
freshly ground pepper (to taste)
FOR THE SALAD:
4 to 5 cups roast beef, 1/2-inch-cubed (about 1 1/2 pounds)*
1 1/2 cups green beans, cooked and cut into 1-inch lengths
1 large red bell pepper, cored, seeded and cut into 1/2-inch dice
1/2 cup thinly sliced green onions
1/2 cup green olives stuffed with pimentos, cut in half
2 tablespoons capers, rinsed and drained
2 small dill gherkins, finely minced
1/2 cup minced fresh parsley
1 pint cherry tomatoes

In a small mixing bowl combine the oil, vinegar, mustard, garlic, salt and pepper. Whisk to combine. Taste and adjust seasonings. Set aside.

In large bowl combine the beef, green beans, red bell pepper, green onions, olives, capers, dill gherkins, parsley and tomatoes. Toss lightly to combine. Add dressing, toss to mix through, and then serve immediately.

This salad will keep, refrigerated, for 1 to 2 days (bring back to room temperature before serving).

*You can buy roast beef in the deli section; ask for it to be cut into 1/2-inch slices.

VARIATION:
Other diced vegetables can be added, such as potatoes and raw mushrooms.

Makes 6 servings
Source: The Peasant Kitchen by Perla Meyers