Potatoes, rare beef and plenty a lovely French dressing makes this a great way of using up leftovers that will give them a glam new lease of life!
- 700g waxy new potatoes, scrubbed or scraped
- 3 eggs
- 500g rare roast beef
- 3 plum tomatoes, peeled
- For the dressing:
- 3 tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 120ml extra-virgin olive oil
- 1 large shallot, very finely chopped
- 2 tablespoons snipped fresh chives
- 2 tablespoons finely chopped fresh flat-leaf parsley
- 2 tablespoons tiny capers
- 2 tablespoons finely chopped gherkins
- Sea salt and freshly ground black pepper
- Green salad and French baguette, to serve
Method1 Place the potatoes in a pan of cold salted water and bring to the boil. Simmer for 15-20 minutes or until tender, then drain.
2 Cook the eggs in a pan of simmering water for 7 minutes until soft-boiled. Drain and fresh under cold running water, then shell.
3 Trim down the beef and remove any excess fat, then cut into water thin slices. Put on a plate and cover with clingfilm until needed.
4 Meanwhile, make the dressing, place the vinegar, mustard, honey and seasoning in a screw-topped jar and shake until the salt had dissolved.
5 Add the oil and shake vigorously until you have a nice thick emulsion. Add the shallots, chives, parsley gherkins and capers, shaking gently to combine.
6 While the potatoes are still warm, cut into slices and arrange half in the bottom of a serving dish. Spoon over some of the dressing and then cover with a layer of the beef.
7 Repeat the layers, spooning a little dressing over each one. Cover with clingfilm and set aside at room temperature for an hour to allow the flavours to combine.
8 Just before serving, cut the soft-boiled eggs into quarter and arrange around the edge of the salad. Serve straight to the table with a separate bowl of green salad and some crusty French bread.
Prep Time10 minutes
Cook Time15 minutes
Nutrition InformationServes 4 - 6
Head here for more recipes using Irish Beef.
More delicious salad recipes to try:
Egg, Avocado & Bacon Salad
Blood Orange, Fennel & Basil Salad
Raymond Blanc's Rainbow Salad
Reveal is now on Google Plus! Join us here for the latest pictures, fashion and celebrity news!
There's more summer recipes below