Beef Salad with Potatoes and Cornichons

Revisado por pares por Editores de recetas del Reino UnidoEscrito por Editores de recetas del Reino UnidoPublicado originalmente 28 Ene 2026

Cumple con las directrices editorialesEst. 2 min tiempo de lectura

Descargar
Descargar
El PDF del artículo ha sido descargado
Compartir
Compartir
Enlace del artículo copiado al portapapeles
Language
Language
Discusión
Versión en audio
Agregar a fuentes preferidas en Google

This sophisticated beef salad with potatoes and cornichons is a wonderful way to transform wine-braised beef into a fresh yet filling meal. Combining tender slices of potato with crisp green beans and the piquant crunch of French gherkins, it offers a beautiful balance of textures. The dish is brought together with a punchy shallot and Dijon mustard vinaigrette that cuts through the richness of the meat, making it an ideal choice for a transition-of-the-seasons lunch or a light dinner.

As a high-protein option, this recipe is as nourishing as it is flavourful. The use of Bibb lettuce provides a soft, buttery base for the warm ingredients, ensuring every bite is succulent. Whether you are using leftover roast beef or preparing the components from scratch, this salad serves as a complete homemade meal that is both comforting and vibrant. Serve it while the beef and potatoes are still warm for the best experience.

Ingredients for Beef Salad with Potatoes and Cornichons

2 large boiling potatoes (450g total)
725ml shredded wine-braised chuck roast
45ml red-wine vinegar
1 1/2 cucharadas de mostaza Dijon
30g finely chopped shallots (about 2)
3/4 cucharaditas de azúcar
1 cucharadita de sal
1/4 cucharaditas de pimienta negra
80ml mild olive or vegetable oil
230g haricots verts or regular green beans, trimmed and halved diagonally
1 large head Bibb lettuce
6 cornichons (French sour gherkins), cut lengthwise into 1/8-inch-thick matchsticks
1/4 taza de perejil fresco de hoja plana picado

How to make Beef Salad with Potatoes and Cornichons

Coloca la rejilla del horno en la posición media y precalienta el horno a 204°C.

Place potatoes on a 12-inch square of foil, then prick each with a fork and wrap in foil. Bake until tender, about 1 hour. (Potatoes are done when a small knife pierces centres easily.) Unwrap potatoes and cool slightly.

Reheat beef in a small baking dish, covered, in oven or in microwave until warm. While beef is heating, whisk together vinegar, mustard, shallots, sugar, salt, and pepper in a small bowl, then add oil in a slow stream, whisking until dressing is emulsified.

Steam beans in a steamer set over boiling water, covered, until just tender, about 5 minutes. Meanwhile, peel potatoes and cut crosswise into 1/4-inch-thick slices, transferring to a large bowl. Add hot beans to warm potatoes along with 2 tablespoons vinaigrette, gently tossing to coat.

Line a platter or 4 plates with lettuce leaves and arrange potato mixture on top. Toss meat, cornichons, and parsley with remaining vinaigrette and mound on top of potato mixture.

Descargo de responsabilidad

Si bien se ha hecho todo lo posible para garantizar que la información sea precisa y esté actualizada, las necesidades individuales pueden variar y los requisitos dietéticos pueden diferir según las condiciones de salud personales. Siempre revise las etiquetas de los alimentos y la información sobre alérgenos antes de preparar o consumir cualquier receta. Si tiene preocupaciones específicas de salud, alergias, intolerancias o sigue una dieta prescrita médicamente, busque el consejo de su médico de cabecera, farmacéutico o un dietista registrado antes de realizar cambios significativos en su dieta o estilo de vida.