Gourmet Beef, Potato, and Bean Salad with French Dijon Dressing
This Gourmet Beef, Potato, and Bean Salad with French Dijon Dressing is the perfect choice for a luncheon or a delightful summer gathering. The layers of tender beef, fresh vegetables, and perfectly cooked potatoes come together harmoniously with a tangy Dijon dressing. Not only is it visually stunning in a glass salad bowl, but it’s also a flavorful dish that’s best made a day ahead, allowing the ingredients to marinate and meld together for maximum taste. Whether served on a special occasion or as part of an everyday meal, this salad is sure to impress.
Ingredients
| Ingredient | Quantity |
|---|---|
| Vinegar | 1/4 cup |
| Dijon Mustard | 2 tbsp |
| Salt | 1 tsp |
| Pepper | 1/2 tsp |
| Olive Oil | 3/4 cup |
| Red Onions | 2 small |
| Green Beans | 1 lb |
| Potatoes | 2 medium |
| Shallots | 2 small |
| Scallions | 1 stalk |
| Roast Beef | 1 lb |
| Fresh Chives | 2 tbsp |
| Dried Chives | 1 tbsp |
| Fresh Parsley | 2 tbsp |
| Dried Parsley | 1 tbsp |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 509.7 kcal |
| Fat Content | 30 g |
| Saturated Fat | 6.4 g |
| Cholesterol | 80.5 mg |
| Sodium | 438.4 mg |
| Carbohydrates | 27.9 g |
| Fiber | 4.9 g |
| Sugar | 3 g |
| Protein | 34.2 g |
Instructions
-
Prepare the Dressing
Start by making the French Dijon dressing. In a small bowl, whisk together the vinegar, Dijon mustard, salt, and pepper until well combined. Gradually add the olive oil while continuing to whisk, ensuring the dressing emulsifies and becomes smooth. -
Prepare the Onions and Beans
Peel the red onions and separate them into rings.
For the green beans, bring a pot of water to a boil. Add the beans and cook for 7-8 minutes, or until they are just tender but still crisp. Drain the beans and cut them into 1-inch lengths. Toss the cooked beans in a bowl with about half of the prepared dressing (roughly 1/2 cup), ensuring the beans are evenly coated. -
Cook and Slice the Potatoes
While the beans are cooking, peel the potatoes and cut them into slices once they’re boiled. To cook the potatoes, place them in a pot of water, bring it to a boil, and simmer until they’re tender when pierced with a fork. Drain and slice them thinly while they are still warm. -
Combine Potatoes with Shallots
Place the thinly sliced potatoes in a large bowl and add the finely chopped shallots. Toss the mixture with the bouillon until it is absorbed, allowing the potatoes to soak up all the flavors. -
Toss Potatoes with Dressing
Add the remaining half of the Dijon dressing to the potato and shallot mixture. Toss gently to ensure that the potatoes are fully coated with the tangy dressing. -
Prepare the Beef
Cut the roast beef into small 2×2-inch squares. -
Assemble the Salad
In a large glass salad bowl, begin layering the ingredients in a visually appealing way. Start with a ring of onion slices around the outer edge of the bowl. Then layer the dressed green beans, followed by the dressed potatoes, and finish with the cubes of roast beef in the center. -
Garnish and Chill
Sprinkle the salad with fresh chives, dried chives, fresh parsley, and dried parsley for an added burst of flavor and color. Cover the bowl with plastic wrap or foil, and refrigerate for at least 2 hours to allow the salad to chill and the flavors to meld together. -
Serve and Enjoy
Serve the salad chilled as a side dish or a main course. It pairs wonderfully with other light salads or grilled meats, making it a versatile option for various occasions.
This gourmet salad can be prepared ahead of time, making it an excellent choice for gatherings or busy days. The tangy dressing perfectly balances the hearty ingredients, creating a satisfying dish that’s sure to become a favorite. Enjoy!
