|one of Mirka's artworks on the cover|
This recipe was a first for me, folks. I needed a chunk of beef for this dish, so I cooked a mini rump roast, something I've never done before. And much to my surprise, it actually turned out just like it was supposed to - medium rare. Well, to be fair I did just follow the instructions on the wrapping paper :-) This is a salad composed of beef and potatoes, with a very robust dressing. I briefly thought of subbing the beef with chicken, but I decided Mirka must have known what she was doing. So beef it is!
Serve at room temperature or cold
450g. (1 lb) roast beef - I used a mini rump roast
12 baby potatoes (or 8 medium), boiled or steamed till tender
8-12 gherkins (depending on size), sliced on the diagonal
sea salt flakes - say 1 teaspoon?
freshly ground black pepper, maybe 10-12 grinds of the mill?
3-4 French shallots, finely chopped
1 cup parsley, finely chopped or snipped with scissors
4 tbs extra virgin olive oil
1 tbs grain or Dijon mustard
1 tbs white wine vinegar
1 tbs (baby) capers, rinsed well and chopped small(er) if liked
Slice up the roasted beef as thick or thin as you prefer - I like it thin:-)
Cut up the spuds as you desire - I sliced mine about 1/2 cm. thick
Place the beef and potato slices in a salad bowl
Throw in the gherkins, shallots, seasoning and parsley
Mix the dressing ingredients in a small jug till well combined
Tip the dressing over the salad, and give it all a good stir
Serve with crusty bread if you want to make it even more of a meal
OR do as Mirka did - serve it on a platter, putting beef, potatoes and gherkins in a layer, then on goes salt and pepper, shallots, parsley and dressing over. Continue layering till all the ingredients are used up
Cook the beef to your taste; I like it medium-rare, though Mirka goes for rare. I just followed the instructions on the meat wrapper as I didn't have a clue how to cook it!
Mr P. actually micro-waved the spuds with seasoning and a bit of olive oil (and/or butter). This is his new party trick!
|after seasoning, the cute little rump goes into the oven|
|ingredients gathered, my little wizard friends :-)|
|waiting for its dressing|
|turn into this:-)|
|ready for mixing|
|dressing mixed in, and salad ready to eat|
|tangy dressing over a hearty salad|
Mr P. and I are not big meat eaters, having been vegetarian for a decade in our youth, but this was a deliciously hearty and tangy salad. I may not make it again, just 'cos all that meat, but let me hasten to tell you folks, it really is a pleasure to eat. I do recommend giving it a go.
| portrait of Mirka by James McArdle|
|gherkins artwork by Sherry's Pickings|