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French Beef Salad Recipe

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This recipe for French Beef Salad, by , is from Cooking with Love, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Jacqueline Hamilton


2 T. Olive Oil

1/2 lb. small mushroom caps

1 T. lemon juice

1/2 cup diced scallions


8 T. Extra Virgin Olive Oil

8. teas. red wine vinegar

1 teas.garlic powder

1/2 teas. dry mustard

1/4 teas, each of chervil, thyme & sweet basil

Salt & pepper to taste,

2 lb. Deli. sliced extra lean roast beef. (Beef should be sliced thin and more on the "well done" side,
cur in julienne strips

1 lb. Swiss cheese slices, cut in julienne stripes

Optional : Green Leaf lettuce leaves & cherry tomatoes.

Saute the the mushroom caps in the olive oil. Add the diced scallions, and stir in lemon juice. Set aside to cool.

In a large bowl beat the Extra Virgin Oil with rest of the dressing ingredients. ( I like to mix my dressing a couple of hours before finishing the salad. It allows the flavors to mellow out.) To the bow add the beef and toss well.

Gently add the mushrooms and scallions, then the cheese & toss. Cover and refrigerate until ready to serve.

If it is just a weeknight dinner, dish out right from the bowl. Buttered french green beans with an easy rice pilaf and warm rolls.

This is a great dish for an evening with friends Arrange the beef salad on the Green Leaf leaves and use the cherry tomatoes to dress up the edges. Upgrade to wild rice, tender asparagus spears and mini warm baqettts.

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