instructions in Old-Fashioned Potato Salad )
1 cup finely chopped scallions, green and white parts
2 cups coarsely chopped celery, with leaves
1 cup cherry tomatoes or 4 peeled tomatoes cut into sixths
1 cucumber, peeled, seeded, and diced
½ cup roasted and peeled green bell pepper strips
12 cornichons (French tiny sour gherkins)
¼ cup drained bottled nonpareil capers
For the Dressing
6 hard-boiled eggs
1 tablespoon Dijon mustard
1 garlic clove
1½ teaspoons kosher salt
1 ⁄ 3 cup wine vinegar
1 teaspoon freshly ground black pepper
Dash of Tabasco
1 cup olive oil
To assemble the salad: Line a serving platter with the greens. Arrange the beef, potatoes, scallions, celery, cherry tomatoes, cucumber, bell pepper strips, cornichons, and capers on top.
To make the dressing: Shell the eggs, separating the whites and yolks. Chop and reserve the whites. Mash the yolks in a medium bowl with a fork and work in the mustard. Mash and smear the garlic with the salt on a chopping board into a paste. Stir into the egg yolk mixture along with the vinegar, pepper, and Tabasco, then gradually whisk in the oil. Pour the dressing over the salad. Garnish with the reserved egg whites.
----
Editor: True enough, this salad is usually made with leftover braised beef. However, it is equally tasty with sliced roast beef, either homemade or straight from the delicatessen counter.
----
HUSSAR SALAD
MAKES 6 TO 8 SERVINGS
A very different kind of beef salad that came to me by way of my column, from a reader of Dutch ancestry, Max Dekking. This Dutch national dish is called Huzarensla (Hussar Salad) because it was the favorite meal of the Hussars when they invaded the Netherlands many centuries ago. This is the kind of salad that should be prepared well in advance and left to mellow in a bowl in the refrigerator. Unmolded on a bed of greens it is a most attractive dish for a buffet.
3 cups finely chopped rare roast beef, cold
2 large yellow onions, very finely chopped
2 cups boiled, peeled, and very finely chopped new potatoes (see instructions in Old-Fashioned Potato Salad ), cold
1 cup very finely chopped cooked or canned beets, cold
½ cup very finely chopped apple
½ cup very finely chopped celery
1 finely chopped shallot or garlic clove
1 large kosher sour dill pickle, very finely chopped
1 cup Mustard Vinaigrette Sauce , as needed
2 tablespoons Mayonnaise , as needed
Mixed salad greens for serving
2 hard-boiled eggs, sliced, for garnish
Chopped fresh flat-leaf parsley, for garnish
Combine the roast beef, onions, potatoes, beets, apple, celery, shallot, and pickle (and for this salad they must be very finely chopped) in a large bowl. Mix in just enough vinaigrette sauce, plus a spoonful or two of mayonnaise, to bind. The salad must not be sloppy, but firm enough to unmold. Mix everything together well, pack into a 2½- to 3-quart mold or bowl, and leave in the refrigerator for 3 hours. When ready to serve, unmold onto a bed of greens on a platter and garnish with the sliced eggs and chopped parsley.
SALADE NIÇOISE
MAKES 4 TO 6 MAIN-COURSE SERVINGS
This Provençal salad is one of the best of all luncheon dishes. You can vary it to taste, adding other vegetable of your choice. The only constants are the tuna, anchovies, hard-boiled eggs, tomatoes, and tiny black olives. You can also serve small helpings of the salad as a first course, as they do in Provence. Certain other cooked vegetables may also be added to the salad, such as tiny, boiled new potatoes or sliced boiled potatoes, green beans cooked until just bitey-crisp, or cooked artichoke hearts rather than canned. Little croutons of bread, sautéed until golden brown in oil with a garlic clove, are another good addition. Serve with French bread.
1 head Boston or romaine lettuce
Two 6-ounce cans solid white albacore tuna, drained
20 to 30 anchovy fillets in oil, drained
4 to 6 ripe tomatoes, cored and quartered, or 12 to 18 cherry tomatoes
4 to 6 hard-boiled eggs, quartered
½ cup small
1 cup finely chopped scallions, green and white parts
2 cups coarsely chopped celery, with leaves
1 cup cherry tomatoes or 4 peeled tomatoes cut into sixths
1 cucumber, peeled, seeded, and diced
½ cup roasted and peeled green bell pepper strips
12 cornichons (French tiny sour gherkins)
¼ cup drained bottled nonpareil capers
For the Dressing
6 hard-boiled eggs
1 tablespoon Dijon mustard
1 garlic clove
1½ teaspoons kosher salt
1 ⁄ 3 cup wine vinegar
1 teaspoon freshly ground black pepper
Dash of Tabasco
1 cup olive oil
To assemble the salad: Line a serving platter with the greens. Arrange the beef, potatoes, scallions, celery, cherry tomatoes, cucumber, bell pepper strips, cornichons, and capers on top.
To make the dressing: Shell the eggs, separating the whites and yolks. Chop and reserve the whites. Mash the yolks in a medium bowl with a fork and work in the mustard. Mash and smear the garlic with the salt on a chopping board into a paste. Stir into the egg yolk mixture along with the vinegar, pepper, and Tabasco, then gradually whisk in the oil. Pour the dressing over the salad. Garnish with the reserved egg whites.
----
Editor: True enough, this salad is usually made with leftover braised beef. However, it is equally tasty with sliced roast beef, either homemade or straight from the delicatessen counter.
----
HUSSAR SALAD
MAKES 6 TO 8 SERVINGS
A very different kind of beef salad that came to me by way of my column, from a reader of Dutch ancestry, Max Dekking. This Dutch national dish is called Huzarensla (Hussar Salad) because it was the favorite meal of the Hussars when they invaded the Netherlands many centuries ago. This is the kind of salad that should be prepared well in advance and left to mellow in a bowl in the refrigerator. Unmolded on a bed of greens it is a most attractive dish for a buffet.
3 cups finely chopped rare roast beef, cold
2 large yellow onions, very finely chopped
2 cups boiled, peeled, and very finely chopped new potatoes (see instructions in Old-Fashioned Potato Salad ), cold
1 cup very finely chopped cooked or canned beets, cold
½ cup very finely chopped apple
½ cup very finely chopped celery
1 finely chopped shallot or garlic clove
1 large kosher sour dill pickle, very finely chopped
1 cup Mustard Vinaigrette Sauce , as needed
2 tablespoons Mayonnaise , as needed
Mixed salad greens for serving
2 hard-boiled eggs, sliced, for garnish
Chopped fresh flat-leaf parsley, for garnish
Combine the roast beef, onions, potatoes, beets, apple, celery, shallot, and pickle (and for this salad they must be very finely chopped) in a large bowl. Mix in just enough vinaigrette sauce, plus a spoonful or two of mayonnaise, to bind. The salad must not be sloppy, but firm enough to unmold. Mix everything together well, pack into a 2½- to 3-quart mold or bowl, and leave in the refrigerator for 3 hours. When ready to serve, unmold onto a bed of greens on a platter and garnish with the sliced eggs and chopped parsley.
SALADE NIÇOISE
MAKES 4 TO 6 MAIN-COURSE SERVINGS
This Provençal salad is one of the best of all luncheon dishes. You can vary it to taste, adding other vegetable of your choice. The only constants are the tuna, anchovies, hard-boiled eggs, tomatoes, and tiny black olives. You can also serve small helpings of the salad as a first course, as they do in Provence. Certain other cooked vegetables may also be added to the salad, such as tiny, boiled new potatoes or sliced boiled potatoes, green beans cooked until just bitey-crisp, or cooked artichoke hearts rather than canned. Little croutons of bread, sautéed until golden brown in oil with a garlic clove, are another good addition. Serve with French bread.
1 head Boston or romaine lettuce
Two 6-ounce cans solid white albacore tuna, drained
20 to 30 anchovy fillets in oil, drained
4 to 6 ripe tomatoes, cored and quartered, or 12 to 18 cherry tomatoes
4 to 6 hard-boiled eggs, quartered
½ cup small
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