Summer supper- why's it not hot

Long live the rib of beef.

We continue to eat the rib of beef.  The rib of beef that cost me a fortune on Saturday but sat resplendent on Sunday for the ultimate Sunday Lunch to celebrate my dear Granny's 88th birthday.

On Wednesday we are still eating it with one more night to go.  Tonight I thought I must get back onto Elizabeth.  The roast beef is so beautifully pink that I can't bear to reheat it so we are eating it cold, hence the cries from the children, "why's it not hot?"  Tonight I made some salads to accompany.  An ED potato salad, new potatoes cooked on the underdone side, then peeled, sliced, seasoned and dressed with olive oil, a splash of white wine vinegar and some snipped chives from the garden.  The potatoes were delicious, probably because of the lumps of sea salt, even more yummy on a bit of baguette - why do double carbs taste so good?  I also made ED's version of salsa verde, Sauce Ravigote.  I used my hand held chopper whizzer thing to cut the herbs (watercress, parsley, garden chives and tarragon), capers and a gherkin mixed with olive oil "a thread of lemon" and a splash of vinegar. I added the optional dijon too, this is pretty much as I would make a salsa verde, this is not as my four year old would who was in charge of the whizzer- the result was pureed Sauce Ravigote.  

I am now officially back on with Elizabeth David and looking forward to the changing seasons and the different recipes.