Beef Salad with Potatoes and Cornichons

Revisado por Editores de receitas do Reino UnidoAutoria de Editores de receitas do Reino UnidoPublicado originalmente 28 Jan 2026

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This sophisticated beef salad with potatoes and cornichons is a wonderful way to transform wine-braised beef into a fresh yet filling meal. Combining tender slices of potato with crisp green beans and the piquant crunch of French gherkins, it offers a beautiful balance of textures. The dish is brought together with a punchy shallot and Dijon mustard vinaigrette that cuts through the richness of the meat, making it an ideal choice for a transition-of-the-seasons lunch or a light dinner.

As a high-protein option, this recipe is as nourishing as it is flavourful. The use of Bibb lettuce provides a soft, buttery base for the warm ingredients, ensuring every bite is succulent. Whether you are using leftover roast beef or preparing the components from scratch, this salad serves as a complete homemade meal that is both comforting and vibrant. Serve it while the beef and potatoes are still warm for the best experience.

Ingredients for Beef Salad with Potatoes and Cornichons

2 large boiling potatoes (450g total)
725ml shredded wine-braised chuck roast
45ml red-wine vinegar
1 1/2 colheres de sopa de mostarda Dijon
30g finely chopped shallots (about 2)
3/4 teaspoons sugar
1 colher de chá de sal
1/4 colher de chá de pimenta preta
80ml mild olive or vegetable oil
230g haricots verts or regular green beans, trimmed and halved diagonally
1 large head Bibb lettuce
6 cornichons (French sour gherkins), cut lengthwise into 1/8-inch-thick matchsticks
1/4 xícara de salsinha fresca de folha lisa picada

How to make Beef Salad with Potatoes and Cornichons

Put oven rack in middle position and preheat oven to 204°C.

Place potatoes on a 12-inch square of foil, then prick each with a fork and wrap in foil. Bake until tender, about 1 hour. (Potatoes are done when a small knife pierces centres easily.) Unwrap potatoes and cool slightly.

Reheat beef in a small baking dish, covered, in oven or in microwave until warm. While beef is heating, whisk together vinegar, mustard, shallots, sugar, salt, and pepper in a small bowl, then add oil in a slow stream, whisking until dressing is emulsified.

Steam beans in a steamer set over boiling water, covered, until just tender, about 5 minutes. Meanwhile, peel potatoes and cut crosswise into 1/4-inch-thick slices, transferring to a large bowl. Add hot beans to warm potatoes along with 2 tablespoons vinaigrette, gently tossing to coat.

Line a platter or 4 plates with lettuce leaves and arrange potato mixture on top. Toss meat, cornichons, and parsley with remaining vinaigrette and mound on top of potato mixture.

Aviso Legal

Embora todos os esforços tenham sido feitos para garantir que as informações sejam precisas e atualizadas, as necessidades individuais podem variar e os requisitos dietéticos podem diferir com base nas condições de saúde pessoais. Sempre verifique os rótulos dos alimentos e as informações sobre alérgenos antes de preparar ou consumir qualquer receita. Se você tiver preocupações específicas de saúde, alergias, intolerâncias ou estiver seguindo uma dieta prescrita por um médico, procure orientação do seu médico, farmacêutico ou de um nutricionista registrado antes de fazer mudanças significativas na sua dieta ou estilo de vida.