*  Exported from  MasterCook  *

                          Beef Salad Vinaigrette

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Salads

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      cups          Pot roast, cold -- julienned
   3      tablespoons   Red wine vinegar
     1/2  teaspoon      Salt
   1      dash          Pepper
   2      teaspoons     Dijon mustard
     1/2  cup           Olive oil
   3      tablespoons   Parsley -- finely chopped
   2      tablespoons   Capers -- drained and coursely
					
   1                    Garlic clove -- minced
   2                    Red onions sliced
   2                    Tomatoes -- peeled and sliced
     1/2  cup           Sweet gherkins
   2                    Eggs, hard boiled -- sliced
   1      Tr            rim pot roast of all fat and

pieces should be 1/4 x 2" long.
2)  In a small mixing bowl, combine the vinegar, salt, pepper, and mustard. 
 Whisk in the oil until mixture is emulsified or well blended. It will separate after standing. 
 Add the capers, garlic, and half the parsley. 3) Pour dressing over meat, mix carefully.
Cover and marinate 3 hours or more.  Serve on shallow platter garnished with tomatoes, 
gherkins, sliced eggs, onions, and remaining parsley.

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