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Refrigerator Day Pot Roast Salad

Type: Meat
Courses: Main Course
Serves: 2 people

Recipe Ingredients

1 1/2 tablespoons 22mlRed wine vinegar
  Salt - to taste
  Freshly-ground black pepper - to taste
1 teaspoon 5mlDijon mustard.
1/4 cup 59mlOlive oil
  Minced garlic - to taste
1 tablespoon 15mlRinsed capers - chopped
1/2 teaspoon 2.5mlSalt
  Any leftover juices, degreased, from
  Braised beef
1 1/2 cups 355mlCubed leftover pot roast
1/4 cup 15g / 0.5ozThinly-sliced red onion
  Garnish
2 tablespoons 30mlMinced parsley
  Tomato slices
  Cole slaw - or preferably
  Potato salad - made using any
  Leftover boiled potatoes

Recipe Instructions

In the bottom of a mixing bowl whisk together the vinegar, 1/2 teaspoon salt, pepper and Dijon mustard. Slowly drizzle in the olive oil and whisk until emulsified. Add the garlic, capers, leftover juices and season with salt and pepper.

Set meat in a nonreactive serving dish and scatter the onions over the top. Pour dressing over the top and marinate at room temperature for an hour or longer. Garnish with parsley and tomato slices. Serve with a potato salad or cole slaw.

This recipe yields 2 servings.

Source:
COOKING MONDAY TO FRIDAY with Michele Urvater - From the TV FOOD NETWORK - (Show # MF-6658)

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