Beef salad a La "Parisienne"

Description

In the book Julia child's "Mastering the art of French cooking" this salad called Salade de Bueuf a la Parisienne. I must say that the salad is stunning. It can be served as a festive table, and every day, and the great thing is that it may be cooked from the remnants of lunch or dinner. In General, as always, Julia did not disappoint.

Ingredients

Beef

300 g
Red onion

1 piece
Potatoes

3 piece
Chicken egg

2 piece
Tomato

2 piece
Parsley
Olive oil

6 Tbsp
Vinegar

2 Tbsp
Mustard

0.25 tsp
Salt

0.333 tsp
Spices

1 pinch
Black pepper

1 pinch

Cooking

Prepare the dressing. Whisk the vinegar with the salt and mustard to dissolve the salt, and then little by little pour in the butter and season with salt and pepper. In the end add the herbs, they can be both fresh and dry.

Cold boiled beef cut into thin slices. Pour a few tablespoons of the sauce and leave to marinate for 30 minutes or more.

Onions cut rings and also pour the sauce and pickle.

Boil the potatoes in their skins. Allow to cool a little and clean. Cut into eight pieces and pour the remaining sauce, pickle.

Tomatoes and boiled eggs cut into slices.

On a platter with slices of beef, alternated with onions.

Spread on top the remaining ingredients. Decorate with parsley and pour the sauce remaining from marinating. Add salt to taste. You can also Supplement a dish of lettuce, boiled green beans, broccoli or cauliflower.

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