Braden Family Cookbook

Chuck Braden

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BISTRO BOEUF A LA PARISIENNE                        French Traditional

(Paris Style Bistro Beef Salad)

this is a great way to use up leftover steak, roast beef, boiled or braised beef .  For every 2 people you will need:

 ½ - 1 pound of beef cut into ½-inch cubes
1 medium shallot, minced
1/8 cup finely chopped drained capers or French cornichons
1/4 cup finely chopped flat leaf parsley
1 ½ TBSP. minced fresh chives
1/4 cup Dijon mustard (use the real French stuff, it is better and actually a little cheaper than the over rated American brand)
1/3 cup red wine or tarragon vinegar
½ cup + 1 TBSP. vegetable oil or medium grade olive oil
1 cup good quality mixed salad greens

In a large bowl mix the vinegar, shallots, capers, parsley and mustard.  Whisk in the oil.  Add the beef and chill the mixture for 30 minutes to an hour.

Put one cup of the greens on a plate and top with ½ of the beef mix.  There should be enough of the “dressing to drizzle a little around on the greens.  Sprinkle ½ of the chives on each salad.

Notes:              If you want, you can add hard boiled eggs, halved to each plate as well as some good quality tomato wedges or halves of cooked new potatoes.

 Serve with a good quality, crisp French or Italian bread.

 Serve with a dry Fume Blanc or semi dry Gewurztraminer as this salad is acidic and will not do   well with most other types of wines.