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This well-known salad is made in many variations. At one time all of its recipes called for the addition of lobster and truffles. In recent years, however, the salad has' generally been made with cold, cooked beef or veal and vegetables. This dish will be well received at an informal dinner.
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| What You Need: |
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6 medium-sized potatoes, washed
˝ cup dry white wine
1 tablespoon wine vinegar
3 tablespoons salad oil
1 teaspoon dried tarragon
Salt, pepper to taste
2 pounds cold, cooked beef or veal, cut into bite-size, thin strips
3 tablespoons minced shallots or scallions
3 medium-sized tomatoes, peeled and cut into wedges
2 hard-cooked eggs, shelled and sliced
Crisp lettuce leaves, washed and dried
1 medium-sized red onion, peeled, thinly sliced, and separated into rings
3 tablespoons chopped fresh parsley
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| How To Cook: |
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1. Cook potatoes in their jackets in a little salted boiling water until tender, about 25 minutes.
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2. Drain; peel; and while still warm, slice into a large bowl.
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3. Add wine, vinegar, oil, tarragon, salt, and pepper. Toss lightly.
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4. Add beef or veal, shallots, tomatoes, and eggs; toss.
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5. Line a salad bowl with onion rings and parsley.
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