Julia Child's COLD BEEF and POTATO SALAD

Proportions depend on how much beef you have and how many you want to serve.

Ingredients:

Method:

cold roasted or barbequed beef
Vidalia or other sweet onion, or red onion
Cut the beef into julienne strips. Slice the onion into thin rings. Marinate the beef and the onion rings in vinaigrette for half an hour or longer.
cold, cooked potatoes
cold, cooked green beans
minced fresh herbs: parsley, chives, oregano, thyme, or whatever you choose
Optional:
quartered tomatoes
quartered hard-boiled eggs
cold, cooked broccoli, or
cauliflower
Boston lettuce
Cut the potatoes into quarter-inch slices. The beans can be left whole, or cut into 2-inch pieces.
When ready to serve, add the remaining ingredients and toss to coat with the vinaigrette.
Can be presented on a large platter, lined with lettuce leaves, with the beef and onions in the centre, surrounded by the other ingredients. Drizzle with vinaigrette and sprinkle with the herbs.
adapted from Julia Child's Mastering the Art of French Cooking