• 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


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


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.