This week’s French Friday with Dorie recipe is a salad to be made with leftover beef – I think to be exact, the leftover beef from “a Saturday night’s boeuf a la ficelle”. That was one recipe from Around my French Table that I never did get around to trying. But the recipe itself is a combination of ingredients that are readily available in many kitchens, and can be adapted to any leftover beef.
The “official” ingredient list is long, but largely consisting of the afore-mentioned beef, a couple of kinds of mustard, some mayo, green onions, green olives and pickles, along with some fresh ingredients like apple (!), bell pepper, tomato, and here I have some lightly cooked snap peas.
These ingredients all get prepped and combined. I wanted things to be of a relatively similar size.
Once combined, mine was stored, along with some fresh spinach on the side.
And off it went to work with me, where it presented a fabulous lunch at my desk! With a set of construction drawings for a fancy tablecloth it appears!!
This was a delicious salad. And truth be told, I made this a long time ago (it’s easy to tell, I don’t sit at the same desk, or work for the same company anymore!), but I loved this salad, and I’m delighted for the reminder. The ingredients come together despite the odd-sounding combination of ingredients. Apples! Pickles!! But it really worked. And this is a great salad not just to utilize leftovers, but as a delicious respite – and because of its composition, and easy take-along.
I’m looking forward to seeing what the other members of our French Fridays crew came up with when they were putting this salad together. You can find their delicious links here.