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Provençale Beef Salad The Commissary

"To make a good salad is to be a brilliant diplomat - the problem is entirely
the same in both cases. To know how much oil to mix in with one's vinegar."
~ Oscar Wilde

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Summer in Provence
George Bates
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Provençale Beef Salad The Commissary
Gourmet Archives

1 1/2 cups corn oil [we use olive oil]
1/2 cup distilled white vinegar [we use wine vinegar]
1/4 cup minced fresh parsley leaves
1 1/2 teaspoons salt
1 teaspoon sugar
1 teaspoon black pepper
2 garlic cloves, chopped
A 2-ounce tin flat anchovy fillets, including the oil
3 pounds new potatoes
4 cups cubed cooked cold roast beef
1 basket (about 24) cherry tomatoes
2 cups chopped scallions
1/3 cup drained capers
1/3 cup chopped fresh parsley leaves
6 ounces oil-cured black olives, pitted and halved
Salt and pepper to taste
Romaine lettuce

In a food processor fitted with the steel blade, blend oil, vinegar, 1/4 cup minced fresh parsley leaves, 1 1/2 teaspoons salt, sugar, pepper, garlic,
and anchovy fillets until mixture is well combined.
In a kettle, cover new potatoes with salted cold water, bring water to a
boil, and boil potatoes for 15 to 20 minutes or until they are just tender.
Drain potatoes and cut them into 1-inch cubes. In a large ceramic or
glass bowl combine potatoes with the anchovy vinaigrette and let them
marinate, stirring several times, for at least 3 hours or overnight.
Add to the bowl roast beef, cherry tomatoes, scallions, capers, parsley,
black olives, and salt and pepper to taste. Combine the salad well and
mound it on a platter lined with Romaine lettuce. Serves 8.
 

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