Refrigerator Day Pot Roast Salad

Recipe Ingredients

1 1/2 tablespoons	22ml	Red wine vinegar
		Salt - to taste
		Freshly-ground black pepper - to taste
1 teaspoon	5ml	Dijon mustard.
1/4 cup	59ml	Olive oil
		Minced garlic - to taste
1 tablespoon	15ml	Rinsed capers - chopped
1/2 teaspoon	2.5ml	Salt
		Any leftover juices, degreased, from
		Braised beef
1 1/2 cups	355ml	Cubed leftover pot roast
1/4 cup	15g / 0.5oz	Thinly-sliced red onion
		Garnish
2 tablespoons	30ml	Minced parsley
		Tomato slices
		Cole slaw - or preferably
		Potato salad - made using any
		Leftover boiled potatoes

Recipe Instructions

In the bottom of a mixing bowl whisk together the vinegar, 1/2 teaspoon salt, pepper and Dijon mustard. Slowly drizzle in the olive oil and whisk until emulsified. Add the garlic, capers, leftover juices and season with salt and pepper.

Set meat in a nonreactive serving dish and scatter the onions over the top. Pour dressing over the top and marinate at room temperature for an hour or longer. Garnish with parsley and tomato slices. Serve with a potato salad or cole slaw.

This recipe yields 2 servings.

Source:
COOKING MONDAY TO FRIDAY with Michele Urvater - From the TV FOOD NETWORK - (Show # MF-6658)

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