Beef Salad With Potatoes And Cornichons Recipes

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BEEF SALAD WITH POTATOES AND CORNICHONS



Beef Salad with Potatoes and Cornichons image

Categories     Salad     Bean     Beef     Leafy Green     Potato     Bake     Steam     Dinner     Lunch     Fall     Winter     Lettuce     Gourmet     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4 servings

Number Of Ingredients 13

2 large boiling potatoes (1 pound total)
3 cups shredded wine-braised chuck roast
3 tablespoons red-wine vinegar
1 1/2 tablespoons Dijon mustard
1/4 cup finely chopped shallots (about 2)
3/4 teaspoon sugar
1 teaspoon salt
1/4 teaspoon black pepper
5 tablespoons mild olive or vegetable oil
1/2 pound haricots verts or regular green beans, trimmed and halved diagonally
1 large head Bibb lettuce
6 cornichons (French sour gherkins), cut lengthwise into 1/8-inch-thick matchsticks
1/4 cup chopped fresh flat-leaf parsley

Steps:

  • Bake potatoes:
  • Put oven rack in middle position and preheat oven to 400°F.
  • Place potatoes on a 12-inch square of foil, then prick each with a fork and wrap in foil. Bake until tender, about 1 hour. (Potatoes are done when a small knife pierces centers easily.) Unwrap potatoes and cool slightly.
  • Assemble salad:
  • Reheat beef in a small baking dish, covered, in oven or in microwave until warm. While beef is heating, whisk together vinegar, mustard, shallots, sugar, salt, and pepper in a small bowl, then add oil in a slow stream, whisking until dressing is emulsified.
  • Steam beans in a steamer set over boiling water, covered, until just tender, about 5 minutes. Meanwhile, peel potatoes and cut crosswise into 1/4-inch-thick slices, transferring to a large bowl. Add hot beans to warm potatoes along with 2 tablespoons vinaigrette, gently tossing to coat.
  • Line a platter or 4 plates with lettuce leaves and arrange potato mixture on top. Toss meat, cornichons, and parsley with remaining vinaigrette and mound on top of potato mixture.

POTATO SALAD WITH CORNICHONS AND CAPERS



Potato Salad with Cornichons and Capers image

Enjoy a tangy potato salad as a delicious and easy-to-make side in just 30 minutes.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 30m

Number Of Ingredients 10

2 pounds small red and Yukon gold potatoes, halved (quartered if large)
2 tablespoons plus 1 1/2 teaspoons coarse salt
2 tablespoons red wine vinegar
1 tablespoon Dijon mustard
1/3 cup extra-virgin olive oil
1 small red onion, cut into 1/4-inch dice (about 1/3 cup)
5 cornichons, rinsed and sliced into thin rounds (about 1/4 cup)
2 tablespoons capers, rinsed and coarsely chopped
2 tablespoons coarsely chopped fresh flat-leaf parsley
1/4 teaspoon freshly ground pepper

Steps:

  • Cover potatoes with water in a medium saucepan. Add 2 tablespoons salt. Bring to a boil; reduce heat, and simmer until tender, 7 to 9 minutes. Drain potatoes, reserving 1 tablespoon cooking water. Let potatoes cool slightly.
  • Make the vinaigrette: Whisk together vinegar, mustard, and reserved cooking water in a small bowl. Gradually add oil, whisking until emulsified. Transfer potatoes to a medium bowl, and drizzle with vinaigrette. Add onion, cornichons, capers, parsley, remaining 1 1/2 teaspoons salt, and the pepper. Using a large spatula, gently stir to combine.

POTATO SALAD WITH CORNICHONS



Potato Salad With Cornichons image

Make and share this Potato Salad With Cornichons recipe from Food.com.

Provided by Vamy7913

Categories     < 30 Mins

Time 25m

Yield 10 serving(s)

Number Of Ingredients 10

3 lbs red potatoes (about 24)
4 garlic cloves, peeled
1 tablespoon kosher salt, plus
1/4 teaspoon kosher salt (or more to taste)
1 teaspoon Dijon mustard
1 tablespoon white wine vinegar
1/4 teaspoon fresh ground black pepper
1/2 cup extra virgin olive oil
20 cornichons, cut in half lengthwise
10 leaves fresh tarragon, torn

Steps:

  • Place potatoes, whole garlic cloves and 1 tablespoon salt in a large pot and cover with 3 inches of cold water.
  • Cover and bring to a boil, reduce heat to a simmer and cook until tender about 15 minutes.
  • Drain the potatoes, let cool and cut into quarters.
  • Discard the garlic.
  • In a large bowl combine the mustard, vinegarm pepper and 1/4 teaspoon of salt. Stir until uniform.
  • Add the olive oil and stir again.
  • Add the cooked potatoes, cornichons and tarragon and toss to coat.
  • Enjoy!

Nutrition Facts : Calories 210.1, Fat 11.3, SaturatedFat 1.6, Sodium 2325.9, Carbohydrate 25.1, Fiber 3.9, Sugar 2.8, Protein 3.1

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