Prep 20 mins
Cook 20 mins
Great for a luncheon. Especially attractive in a glass salad bowl. You can substitute canned beans for the fresh and omit cooking them (doesn't taste quite as good as with fresh, though.) Best if made a day ahead. The dressing also works with cold pork or lamb.
- 1⁄4 cup vinegar
- 2 tablespoons Dijon mustard
- 1 teaspoon salt
- 3⁄4 cup olive oil
- 2 red onions, thinly sliced
- 1 lb green beans (fresh or canned)
- 2 lbs potatoes
- 1⁄4 cup minced shallots or 1⁄4 cup scallion
- 3 tablespoons hot beef bouillon
- 2 lbs cooked roast beef, sliced ¼ inch thick
- chopped fresh chives or dried chives (optional)
- chopped fresh parsley or dried parsley (optional)
- First make the dressing: Beat the vinegar, mustard, salt and pepper together with a fork, then gradually beat in the olive oil.
- Separate the onions into rings.
- Cook the beans in boiling water to cover 7-8 min or until barely tender; drain and cut into 1-inch lengths.
- Toss the beans with half the dressing (about 1/2 cup) in a bowl.
- Boil, peel, and thinly slice the potatoes.
- In a bowl, while potatoes are still warm, combine them with the shallots and toss with the bouillon until absorbed.
- Next toss the potato-shallot mixture with the other half of the dressing until the potatoes are well coated.
- Cut the beef into 2 x 2-inch squares.
- In a salad bowl, arrange in circles from the outside in: onion rings, beans, potatoes, beef.
- Sprinkle with chives and/or parsley.
- Cover with Glad Wrap or foil and refrigerate at least 2 hours to chill.