1 lb (450 g) potatoes
1 lb (450 g) rare beef
1 lb (450 g) tomatoes, skinned and de-seeded
8 oz (225 g) french bean (green bean)s, cooked
1 medium egg, hard boiled (cooked)
2/3 cup (150 ml) 1/4 pt vinaigrette
1 tbsp parsley, finely chopped
1 tbsp chives, finely chopped
1 lb (450 g) rare beef
1 lb (450 g) tomatoes, skinned and de-seeded
8 oz (225 g) french bean (green bean)s, cooked
1 medium egg, hard boiled (cooked)
2/3 cup (150 ml) 1/4 pt vinaigrette
1 tbsp parsley, finely chopped
1 tbsp chives, finely chopped
method
1. Cook the potatoes, leaving the skins on if new potatoes, until tender.
2. Drain and allow to cool.
3. Cut the beef and tomatoes into thin strips. Slice the cold potatoes.
4. Arrange the French beans around the edge of a serving dish, with the sliced potatoes in the middle and overlapping the beans.
5. Place strips of beef on top of the potatoes and the tomatoes on top of the beans.
6. Sieve the egg yolk over the beef and sprinkle the finely chopped white over the tomatoes.
7. Combine the vinaigrette dressing with the parsley and chives.
8. Pour over the salad and chill well before serving.
9. Serve with fresh, crusty bread and butter.
2. Drain and allow to cool.
3. Cut the beef and tomatoes into thin strips. Slice the cold potatoes.
4. Arrange the French beans around the edge of a serving dish, with the sliced potatoes in the middle and overlapping the beans.
5. Place strips of beef on top of the potatoes and the tomatoes on top of the beans.
6. Sieve the egg yolk over the beef and sprinkle the finely chopped white over the tomatoes.
7. Combine the vinaigrette dressing with the parsley and chives.
8. Pour over the salad and chill well before serving.
9. Serve with fresh, crusty bread and butter.
serving amount
serves 4
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