An unusual way to use leftovers, Boeuf a la Vinaigrette (berf ah lah vee-nay-gret) is an easy and appetizing cold luncheon or supper party dish. It can be served with a green or tomato salad.
3 tablespoons white wine vinegar
1 teaspoon French mustard
1 teaspoon salt
½ teaspoon black pepper
8 tablespoons olive oil
1 ½ lb. cooked brisket of beef, thinly sliced
4 medium-sized potatoes, peeled, boiled, chilled and thinly sliced
1 medium-sized onion, finely chopped
4 tablespoons chopped fresh parsley
Combine the vinegar, mustard, salt and black pepper in a small bowl. Add the olive oil, a few drops at a time. Mix well and set aside.
Arrange the beef and potato slices alternately on a large, shallow serving dish. Sprinkle with the chopped onion and parsley.
Pour the dressing over the beef and potatoes, making sure that all the slices are well coated. Let the dish stand at room temperature for about 20 minutes before serving.