Categories: Salads 
      Yield: 4 servings 
  
      2 c  Pot roast, cold, julienned 
      3 tb Red wine vinegar 
    1/2 ts Salt 
      1 ds Pepper 
      2 ts Dijon mustard 
    1/2 c  Olive oil 
      3 tb Parsley, finely chopped 
      2 tb Capers, drained and coursely 
           -chopped 
      1    Garlic clove, minced 
      2    Red onions sliced 
      2    Tomatoes, peeled and sliced 
    1/2 c  Sweet gherkins 
      2    Eggs, hard boiled, sliced 
  
  1)  Trim pot roast of all fat and gristle; Julieene pieces should be 1/4 x 
  2" long. 
  2)  In a small mixing bowl, combine the vinegar, salt, pepper, and 
  mustard.  Whisk in the oil until mixture is emulsified or well blended. 
  It will separate after standing.  Add the capers, garlic, and half the 
  parsley. 
  3) Pour dressing over meat, mix carefully. Cover and marinate 3 hours or 
  more.  Serve on shallow platter garnished with tomatoes, gherkins, sliced 
  eggs, onions, and remaining parsley.