On Sunday I prepared a pot roast and used a portion of the top round
to make this delicious salad. The dressing mixture, using mayonnaise
and two different types of mustard is really good.
As delicious as it was when freshly made, it was even better
the next day when all the flavors had blended together.
This would be a wonderful addition to a summer barbecue, or any dinner
for that matter. It is really refreshing. Jim gives this one two thumbs up.Per Tricia~
This one was another of Dorie's "non recipe" recipes.
She basically was sharing a wonderful medley she came up with based on
left overs. Roast beef cubes, capers, green olives, tomatoes, tart diced apple,
pickled peppers, cornichons, etc - on a bed of greens. I chose baby spinach.
We enjoyed the prescribed combo very much but just as importantly,
Dorie once again inspired me to be re-think using what is on hand -
showing just how appreciated left overs can be when you are creative.
Happy French Friday~