Liven up your lunch - easy recipe for French Style Beef Salad

Published Sunday, Jun 1 2014, 10:20 BST  |  By  |  Add comment
Liven up your lunchtime with this totally delish French beef salad – a fab idea for using up leftover beef from today's Sunday roast.

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!

French style beef salad

© Irish Beef


  • 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


1 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 Time

10 minutes

Cook Time

15 minutes

Nutrition Information

Serves 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
Tabbouleh Salad

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