Bistro Beef Salad Recipe

Bistro Beef Salad Recipe

  • 4 red potatoes, scrubbed and cut into quarters
  • Salt to taste
  • 2 tablespoons chopped shallots
  • 2 tablespoons white-wine vinegar
  • 1 tablespoon Dijon mustard
  • 1 tablespoon chopped fresh parsley
  • 1 tablespoon chopped fresh tarragon
  • 2 tablespoons cold water
  • 1 tablespoon extra-virgin olive oil
  • Freshly ground black pepper to taste
  • 1 large head red leaf lettuce, torn
  • 2 cups red or yellow cherry tomatoes, cut in half
  • 12 ounces cooked roast beef or steak, thinly sliced
  1. Place potatoes in a medium saucepan and cover with lightly salted water by 1 inch. Bring to a boil over medium heat and cook until tender, about 15 minutes.
  2. Meanwhile, whisk shallots, vinegar, mustard, parsley, tarragon and water in a small bowl. Slowly whisk in oil. Season with salt and pepper.
  3. Drain the potatoes and rinse with cold water. Divide lettuce among 4 plates; arrange the potatoes, tomatoes and beef on top. Drizzle with the dressing and serve.