Ingredients for Beef Salad with Potatoes and Cornichons

• 2 large boiling potatoes (450g total)

• 725ml shredded wine-braised chuck roast

• 45ml red-wine vinegar

• 1 1/2 tablespoons Dijon mustard

• 30g finely chopped shallots (about 2)

• 3/4 teaspoons sugar

• 1 tesked salt

• 1/4 teaspoons black pepper

• 80ml mild olive or vegetable oil

• 230g haricots verts or regular green beans, trimmed and halved diagonally

• 1 large head Bibb lettuce

• 6 cornichons (French sour gherkins), cut lengthwise into 1/8-inch-thick matchsticks

• 1/4 cup chopped fresh flat-leaf parsley

Put oven rack in middle position and preheat oven to 204°C.

Place potatoes on a 12-inch square of foil, then prick each with a fork and wrap in foil. Bake until tender, about 1 hour. (Potatoes are done when a small knife pierces centres easily.) Unwrap potatoes and cool slightly.

Reheat beef in a small baking dish, covered, in oven or in microwave until warm. While beef is heating, whisk together vinegar, mustard, shallots, sugar, salt, and pepper in a small bowl, then add oil in a slow stream, whisking until dressing is emulsified.

Steam beans in a steamer set over boiling water, covered, until just tender, about 5 minutes. Meanwhile, peel potatoes and cut crosswise into 1/4-inch-thick slices, transferring to a large bowl. Add hot beans to warm potatoes along with 2 tablespoons vinaigrette, gently tossing to coat.

Line a platter or 4 plates with lettuce leaves and arrange potato mixture on top. Toss meat, cornichons, and parsley with remaining vinaigrette and mound on top of potato mixture.

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