Recipe courtesy of Michele Urvater
Yield:
2 servings
Level:
Easy

Ingredients

Garnish:

Directions

In the bottom of a mixing bowl whisk together the vinegar, 1/2 teaspoon salt, pepper and Dijon mustard. Slowly drizzle in the olive oil and whisk until emulsified. Add the garlic, capers, leftover juices and season with salt and pepper.

Set meat in a nonreactive serving dish and scatter the onions over the top. Pour dressing over the top and marinate at room temperature for an hour or longer. Garnish with parsley and tomato slices. Serve with a potato salad or cole slaw.

IDEAS YOU'LL LOVE

Roasted Shrimp Salad

Recipe courtesy of Ina Garten

Perfect Pot Roast

Recipe courtesy of Ree Drummond

Slow Cooker Pot Roast

Recipe courtesy of Food Network

Balsamic Roasted Beet Salad

Recipe courtesy of Ina Garten

Mississippi Pot Roast

Recipe courtesy of Robin Chapman

Simple Roasted Pork Shoulder

Recipe courtesy of Aaron McCargo Jr.

Cowboy Chopped Salad

Recipe courtesy of Ree Drummond

Sunday Pot Roast with Mushroom Gravy

Recipe courtesy of Claire Robinson

Chocolate Pots de Creme

Recipe courtesy of Alex Guarnaschelli

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          On TV

          Get Cooking