Provencale Beef Salad The Commissary
The executive chef of
the late lamented Bank of San Francisco Executive Dining Room made the
"Commissary Salad" and served the leftovers to yours truly down the hall,
whether I was in a bank luncheon that day, or not. I lost the recipe about 15
years ago, but found it again on the internet. This hearty, entree salad
satisfies hungry guests and can be made largely in advance. Serve with
hot baguette and an oaky chardonnay. A fruit tart finishes off the meal
nicely!
Provencale Beef Salad
1/2 cups olive oil
1/2 cup white wine vinegar
1/4 cup minced fresh parsley leaves
1 1/2 t salt
1 t sugar
1 t black pepper
2 garlic cloves chopped
2-oz tin flat anchovy fillets including oil
3 lbs. new potatoes
4 cups cubed cooked cold roast beef
1 basket (about 24) cherry tomatoes
2 cups chopped scallions
1/3 cups drained capers
1/3 cup chopped fresh parsley leaves
6 oz. oil-cured black olives
Salt and pepper to taste
Romaine lettuce
In a food
processor, blend oil, vinegar, minced garlic, fresh parsley leaves, salt, sugar,
pepper, and anchovy fillets including oil until well combined. In a kettle,
cover new potatoes with cold, salted water, bring water to boil and cook
potatoes for 15 minutes or until just tender-- cool and cut into 1" cubes. In a
large ceramic or glass bowl, combine potatoes and anchovy vinaigrette and toss
several times. Marinate at least 3 hours or overnight. Add to the bowl roast
beef, cherry tomatoes, scallions, capers, remaining parsley leaves, olives, and
salt and pepper to taste. Combine salad well and serve on romaine lettuce
leaves. Serves 8.
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