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
- 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.
- Meanwhile, whisk shallots, vinegar, mustard, parsley, tarragon and water in a small bowl. Slowly whisk in oil. Season with salt and pepper.
- 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.
