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Categories:
pot roast red wine vinegar salt pepper mustard extra-virgin olive oil parsley capers garlic red onions tomatoes sweet gherkins eggs
Viewed: 48 - Published at: 2 years agoIngredients
- 2 c. Pot roast, cool, julienned
- 3 Tbsp. Red wine vinegar
- 1/2 tsp Salt
- 1 dsh Pepper
- 2 tsp Dijon mustard
- 1/2 c. Extra virgin olive oil
- 3 Tbsp. Parsley, finely minced
- 2 Tbsp. Capers, liquid removed and coursely minced
- 1 x Garlic clove, chopped
- 2 x Red onions sliced
- 2 x Tomatoes, peeled and sliced
- 1/2 c. Sweet gherkins
- 2 x Large eggs, hard boiled, sliced
Method
- 1) Trim pot roast of all fat and gristle; Julieene pcs should be 1/4 x 2" long.
- 2.
- In a small mixing bowl, combine the vinegar, salt, pepper, and mustard.
- Whisk in the oil till mix is emulsified or possibly well blended.
- It will separate after standing.
- Add in the capers, garlic, and half the parsley.
- 3.
- Pour dressing over meat, mix carefully.
- Cover and marinate 3 hrs or possibly more.
- Serve on shallow platter garnished with tomatoes, gherkins, sliced Large eggs, onions, and remaining parsley.
