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Ingredientes
- 2 c. Pot roast, cool, julienned
- 3 Tbsp. Red wine vinegar
- 1/2 tsp Salt
- 1 dsh Pepper
- 2 tsp Dijon mustard
- 1/2 c. Extra virgin olive oil
- 3 Tbsp. Parsley, finely minced
- 2 Tbsp. Capers, liquid removed and coursely minced
- 1 x Garlic clove, chopped
- 2 x Red onions sliced
- 2 x Tomatoes, peeled and sliced
- 1/2 c. Sweet gherkins
- 2 x Large eggs, hard boiled, sliced
Direcciones
- 1) Trim pot roast of all fat and gristle; Julieene pcs should be 1/4 x 2" long. 2. In a small mixing bowl, combine the vinegar, salt, pepper, and mustard. Whisk in the oil till mix is emulsified or possibly well blended. It will separate after standing. Add in the capers, garlic, and half the parsley.
- 3. Pour dressing over meat, mix carefully. Cover and marinate 3 hrs or possibly more. Serve on shallow platter garnished with tomatoes, gherkins, sliced Large eggs, onions, and remaining parsley.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 311g | |
| Recipe makes 4 servings | |
| Calories 594 | |
| Calories from Fat 418 | 70% |
| Total Fat 46.88g | 59% |
| Saturated Fat 11.25g | 45% |
| Trans Fat 0.0g | |
| Cholesterol 189mg | 63% |
| Sodium 622mg | 26% |
| Potassium 518mg | 15% |
| Total Carbs 12.34g | 3% |
| Dietary Fiber 1.9g | 6% |
| Sugars 8.64g | 6% |
| Protein 30.32g | 49% |
