Ingredients:

2 pounds lean cold boiled or pot-roasted beef, sliced into strips
Salad greens
6 potatoes, boiled and sliced
1/2 pound cooked green beans
1 cucumber, peeled and sliced
1 green, red, or yellow pepper, sliced
4 tomatoes, peeled and cut into sixths
2 cups chopped celery
2/3 cup vinaigrette
2 tablespoons chopped parsley
1 tablespoon chopped fresh tarragon or 1 teaspoon dried tarragon
6 halved hard-boiled eggs
1 red onion, sliced
12 cornichons

This recipe contains: Eggs, Meat

RECIPE

Beef Salad Parisienne

James Beard

Author and Educator

James Beard found myriad uses for leftovers, including this delicious beef salad. It couldn’t be simpler: just combine your leftover cold beef with vegetables and a classic French vinaigrette. Serve as a luncheon or supper main dish.

Yield: 6 to 8 servings

Method:

Arrange beef slices on salad greens in a bowl or deep platter with potatoes, green beans, cucumbers, tomatoes, celery, and green peppers. Dress with vinaigrette heavily flavored with parsley and tarragon. Garnish with hard-boiled eggs, red onions, and cornichons.