Active Time

　　30 min

　　Total Time

　　1 1/2 hr

　　It's easy to stereotype salad as summertime fare, but this dish proves otherwise. Shredded beef and warm potatoes pair up with a lively mustard vinaigrette to create this satisfying meal.

　　

Ingredients

Makes 4 servings

　　2 large boiling potatoes (1 pound total)

　　3 cups shredded wine-braised chuck roast

　　3 tablespoons red-wine vinegar

　　1 1/2 tablespoons Dijon mustard

　　1/4 cup finely chopped shallots (about 2)

　　3/4 teaspoon sugar

　　1 teaspoon salt

　　1/4 teaspoon black pepper

　　5 tablespoons mild olive or vegetable oil

　　1/2 pound 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 cup chopped fresh flat-leaf parsley

　　

Bake potatoes:

Step 1

Put oven rack in middle position and preheat oven to 400°F.

　　

Step 2

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 centers easily.) Unwrap potatoes and cool slightly.

　　

Assemble salad:

Step 3

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.

　　

Step 4

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.

　　

Step 5

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.