French Beef Salad

3 tbsp oil

1 lb mushrooms, sliced

2 tbsp lemon juice

salt & pepper to taste

4 tbsp olive oil

4 tbsp red wine vinegar

1 medium garlic clove, crushed

½ tsp dry mustard

Pinch chervil

1 ½ lb flank steak, broiled & chilled or 1½ leftover beef roast*, julienned

Pinch basil

¼ lb Swiss cheese, julienne strips

cherry tomatoes

Lettuce Leaves

1 tbsp mince parsley

*We normally just cook the meat in the Crockpot and chill it over night then just break it apart. It is much easier that way. If you do not want mushrooms, you still need the lemon juice mixed with the oil & vinegar.

Heat 3 tbsp oil. Add mushrooms, lemon juice, salt and pepper; cook until tender. Set aside and cool. In a large bowl, beat olive oil, vinegar, garlic, mustard, herbs, salt and pepper. Add beef, mushrooms and cheese. Toss lightly to coat.

Serve on bed of lettuce and sprinkle with parsley and garnish with tomatoes.