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Yield:
6 servings
Ingredients:
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For the salad: ---------------- |
| 2 cup |
boiled, diced new potatoes |
| 1 cup |
finely chopped green onions with some of the green |
| 2 cup |
chopped celery |
| 3 cup |
lean pot roast, roast beef or grilled steak, cut into pieces |
| 1 cup |
cherry tomatoes |
| 1/4 cup |
bottled capers, drained |
| 1 x |
cucumber, diced |
| 2 cup |
blanched, fresh green beans (crisp-tender, not soft) |
| 1/2 cup |
chopped green bell pepper |
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----------------- For the mustard vinaigrette: ---------------- |
| 6 x |
hard-boiled egg yolks |
| 1 tbl |
Dijon mustard |
| 1 cup |
olive oil |
| 1 clv |
garlic, rubbed or mashed into |
| 1/2 tsp |
sea salt |
| 1 tsp |
black pepper |
| 1/3 cup |
wine vinegar |
Instructions:
Instructions: Mix all the salad ingredients together in a large bowl. Place all the vinaigrette ingredients in a food processor and process until well blended. Right before serving, pour the dressing over the salad and toss.
Yield: 6 servings
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