Beef Salad with Potatoes and Cornichons

Ingredients

• 1 large head bibb lettuce 
• 0.3 teaspoon pepper black
• 3 cups wine-braised chuck roast shredded
• 6  cornichons sour french cut lengthwise into 1/8-inch-thick matchsticks ( gherkins)
• 1.5 tablespoons dijon mustard 
• 0.3 cup flat-leaf parsley fresh chopped
• 0.5 pound regular green beans trimmed halved
• 2 large potatoes boiling (1 pound total)
• 3 tablespoons red-wine vinegar 
• 1 teaspoon salt 
• 0.3 cup shallots finely chopped ( 2)
• 0.8 teaspoon sugar 
• 5 tablespoons vegetable oil 

Equipment

• bowl
• oven
• knife
• whisk
• baking pan
• aluminum foil
• microwave

Directions

1. Put oven rack in middle position and preheat oven to 400°F.
2. Place potatoes on a 12-inch square of foil, then prick each with a fork and wrap in foil.
3. Bake until tender, about 1 hour. (Potatoes are done when a small knife pierces centers easily.) Unwrap potatoes and cool slightly.
4. 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.
5. 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.
6. Add hot beans to warm potatoes along with 2 tablespoons vinaigrette, gently tossing to coat.
7. 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.