Steak salad nicoise
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | pounds | Haricots verts; trimmed |
| ½ | pounds | Mesclun |
| 1 | Jar marinated artichoke hearts | |
| 1 | pounds | Red skinned potatoes; (leftover grilled |
| ; potatoes from | ||
| ; above) | ||
| ½ | cup | Sliced red onion |
| 1 | pounds | Cherry tomatoes; trimmed and halved |
| 3 | Hard cooked eggs; shelled and | |
| ; quartered | ||
| ; lengthwise | ||
| Balsamic vinaigrette; (recipe follows) | ||
| 1½ | pounds | Leftover london broil; sliced thin |
| ½ | cup | Drained Nicoise olives |
| 1 | Jar caper berries on the stem; drained (about | |
| ; 8-ounce) | ||
Directions
Bring a large pot of water to a boil. Add the haricots verts and 2 teaspoons salt. Cook until just tender, 2 to 3 minutes after the water returns to a boil. Drain the haricots verts, immediately transfer them to a bowl of iced water and let stand just until cool. Drain well.
Mound the mesclun in the center of a large platter. Spoon the artichokes, potatoes, onions, and tomatoes around, not on, the mesclun. Add the hard cooked egg wedges and haricots verts to the platter and drizzle them with a tablespoon or two of vinaigrette. Arrange the steak slices over the mesclun and drizzle with 3 tablespoons of vinaigrette. Scatter the olives and arrange the caper berries decoratively over and around the various components and serve immediately. Pass the remaining vinaigrette at the table.
Yield: 6 to 8 servings
Converted by MC_Buster.
Recipe by: COOKING LIVE SHOW #CL9185 Converted by MM_Buster v2.0l.