Provencal Beef Salad
1/2 cups olive oil
1/2 cup white wine vinegar
1/4 cup minced fresh parsley leaves
1 1/2 t salt
1 t sugar
1 t black pepper
2 garlic cloves chopped
2-oz tin flat anchovy fillets including oil
3 lbs. new potatoes
4 cups cubed cooked cold roast beef
1 basket (about 24) cherry tomatoes
2 cups chopped scallions
1/3 cups drained capers
1/3 cup chopped fresh parsley leaves
6 oz. oil-cured black olives
Salt and pepper to taste
Romaine lettuce
In a food processor, blend oil, vinegar, minced garlic, fresh parsley
leaves, salt, sugar, pepper, and anchovy fillets including oil until
well combined.
In a kettle, cover new potatoes with cold, salted
water, bring water to boil and cook potatoes for 15 minutes or until
just tender-- cool and cut into 1" cubes.
In a large ceramic or glass bowl, combine potatoes
and anchovy vinaigrette and toss several times. Marinate at least 3
hours or overnight.
Add to the bowl roast beef, cherry tomatoes,
scallions, capers, remaining parsley leaves, olives, and salt and pepper
to taste. Combine salad well and serve on romaine lettuce leaves.
Serves 8. |