Beef Salad Provençale

Introduction

History

The origins of Beef Salad Provençale can be traced back to the Provence region in France, known for its love of fresh ingredients and bold flavors. Over time, this dish has evolved, incorporating elements from various cuisines while maintaining its Mediterranean roots. The combination of beef and vegetables dressed in a creamy sauce is a testament to the recipe's adaptability and enduring popularity.

Ingredients

How to prepare

Variations

Cooking Tips & Tricks

To ensure the best flavor and texture, use beef roast that is cooked to medium-rare or medium. This will keep the beef tender and juicy. When cutting the beef into strips, aim for uniformity in size to ensure even distribution throughout the salad. For the rice, using a day-old, cooled rice gives the salad a better texture, as it's less sticky and integrates well with the other ingredients.

Serving Suggestions

Serve the Beef Salad Provençale chilled, garnished with tomato wedges and cucumber slices for added freshness. It pairs well with a crusty baguette or a side of mixed greens for a complete meal.

Cooking Techniques

The key to this recipe is in the preparation of the beef and the blending of the dressing. Cooking the beef to the desired doneness and chilling the salad before serving are crucial steps that enhance the flavors and textures of the dish.

Ingredient Substitutions

If you're unable to find seasoned pepper, a mix of black pepper and a pinch of your favorite dried herbs can be used as a substitute. Greek yogurt can replace mayonnaise and sour cream for a healthier dressing option.

Make Ahead Tips

This salad can be prepared a day in advance, allowing the flavors to meld together in the refrigerator. Just be sure to add the tomato wedges and cucumber slices right before serving to maintain their freshness.

Presentation Ideas

Serve the salad in a large, shallow bowl to showcase the colorful ingredients. Garnish with fresh herbs like parsley or dill for an added touch of elegance.

Pairing Recommendations

A crisp white wine, such as a Sauvignon Blanc or a dry Rosé, pairs beautifully with the flavors of the Beef Salad Provençale. For a non-alcoholic option, a sparkling water with a squeeze of lemon complements the dish well.

Storage and Reheating Instructions

This salad is best enjoyed cold and does not require reheating. Store any leftovers in an airtight container in the refrigerator for up to 2 days. It's not recommended to freeze this salad, as the texture of the ingredients may be adversely affected.

Nutrition Information

Calories per serving

A serving of Beef Salad Provençale contains approximately 250-300 calories, making it a moderate-calorie option suitable for a main meal. The exact calorie count can vary based on the specific ingredients used and portion sizes.

Carbohydrates

This Beef Salad Provençale is relatively low in carbohydrates, with the primary source being the cooked rice. A serving of this salad contains approximately 15-20 grams of carbohydrates, making it a suitable option for those monitoring their carb intake.

Fats

The fats in this recipe come mainly from the mayonnaise and sour cream used in the dressing. A serving of Beef Salad Provençale contains about 10-15 grams of fat, with a mix of saturated and unsaturated fats. Opting for low-fat mayonnaise and sour cream can reduce the fat content without compromising the taste.

Proteins

Beef is an excellent source of high-quality protein, and this salad makes the most of it. Each serving provides roughly 20-25 grams of protein, contributing to muscle repair and growth. The protein content, combined with the dish's flavors, makes it a satisfying meal option.

Vitamins and minerals

This salad is rich in vitamins and minerals, thanks to the inclusion of vegetables like celery, green onions, and tomatoes. These ingredients contribute vitamins A, C, and K, along with minerals such as potassium and magnesium. The beef adds iron and zinc, making this dish nutritionally balanced.

Alergens

The main allergens in this recipe are dairy (mayonnaise and sour cream) and mustard. Individuals with allergies to these ingredients should seek suitable substitutions or omit them from the recipe.

Summary

Overall, Beef Salad Provençale is a balanced dish that offers a good mix of proteins, fats, and carbohydrates, along with essential vitamins and minerals. It's a nutritious option that doesn't sacrifice flavor for health benefits.

Summary

Beef Salad Provençale is a versatile and flavorful dish that combines tender beef, crisp vegetables, and a creamy dressing. With its rich nutritional profile and adaptability to various dietary needs, it's a wonderful addition to any meal plan. Whether served as a main dish or a side, it's sure to be a hit with its delightful blend of flavors and textures.

How did I get this recipe?

The first time I saw this recipe, I was drawn to it like a moth to a flame. It was a sunny afternoon in the south of France, and I was visiting a dear friend who had invited me over for lunch. As I walked into her cozy kitchen, the intoxicating aroma of garlic, herbs, and olive oil filled the air, making my stomach rumble in anticipation.

My friend, a talented cook with a love for all things Provençale, greeted me with a warm smile and a glass of chilled rosé. As we chatted and caught up on each other's lives, she effortlessly prepared a simple yet elegant dish that would forever change my perception of what a salad could be.

The Beef Salad Provençale was a masterpiece of flavors and textures, combining tender slices of marinated beef with crisp lettuce, sweet cherry tomatoes, tangy olives, and creamy goat cheese. The dressing, made with Dijon mustard, red wine vinegar, and the finest extra virgin olive oil, tied everything together in a harmonious symphony of tastes.

As I took my first bite, I was transported to a rustic farmhouse in the French countryside, surrounded by fields of lavender and vineyards stretching as far as the eye could see. The combination of savory beef, salty olives, and earthy goat cheese was a revelation, and I knew that I had to learn how to make this dish myself.

Over the years, I collected various recipes from friends, family, and cookbooks, but none of them could quite capture the magic of that fateful lunch in Provence. It wasn't until I met an elderly woman named Marie, who had been cooking for her family for decades, that I finally found the missing piece of the puzzle.

Marie lived in a quaint cottage on the outskirts of a small village, where she tended to her vegetable garden and kept a few chickens for fresh eggs. Her kitchen was a treasure trove of old-fashioned cookware and heirloom recipes, passed down through generations of Provençale women.

One sunny afternoon, I knocked on Marie's door and introduced myself, explaining my quest to recreate the Beef Salad Provençale that had captured my heart all those years ago. To my delight, Marie invited me in with a warm smile and a twinkle in her eye, as if she had been expecting me all along.

As we sat at her worn wooden table, surrounded by the comforting smells of garlic, thyme, and rosemary, Marie began to recount the story of how she learned to make the salad from her own grandmother, who had learned it from her mother before her.

She explained that the key to a truly authentic Beef Salad Provençale was in the marinade, which consisted of red wine, garlic, shallots, and a bouquet garni of fresh herbs. The beef had to be thinly sliced and left to soak in the marinade for at least 24 hours, allowing the flavors to meld and infuse every bite with a rich, savory goodness.

As Marie demonstrated the meticulous process of assembling the salad, I watched in awe as she worked with the skill and grace of someone who had been cooking for a lifetime. She showed me how to season the lettuce with just the right amount of salt and pepper, how to arrange the tomatoes and olives in a decorative pattern, and how to crumble the goat cheese on top as a final, crowning touch.

By the time we sat down to eat, I felt like I had been initiated into a secret society of Provençale cooks, where tradition and innovation coexisted in perfect harmony. The Beef Salad Provençale was everything I remembered and more, a symphony of flavors that danced on my tongue and left me craving more.

As I bid farewell to Marie that day, with a full belly and a heart overflowing with gratitude, I knew that I had found the missing piece of the puzzle that had eluded me for so long. The recipe for Beef Salad Provençale was no longer just a dish to me; it was a connection to the past, a tribute to the women who had come before me, and a reminder of the power of food to bring people together in love and fellowship.

And so, armed with Marie's wisdom and my own newfound confidence, I set out to make the Beef Salad Provençale for my own family and friends, sharing the story of its origin and the love that went into every bite. And as I watched their faces light up with delight and heard their praises of my cooking skills, I knew that I had truly succeeded in capturing the magic of that sunny afternoon in the south of France.

Categories

| Beef Recipes | Celery Recipes | Cucumber Recipes | Dijon Mustard Recipes | French Recipes | French Salads | Green Onion Recipes | Horseradish Recipes | Main Dish Meat Recipes | Main Dish Salad Recipes | Mayonnaise Recipes | Rice Recipes | Sour Cream Recipes | Tomato Recipes |

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