We've partnered with Simmer, a new app that allows you to generate step-by-step recipe videos that you can create, watch, and share from your very own kitchen. In the coming weeks and months, we'll continue sharing instructional videos that will teach you how to create tantalizing dishes from JBF Award winners, Beard House chefs, and even Beard himself, all prepared in James Beard's historic New York City kitchen.
The anchor of a great salad is a flavorful vinaigrette that adds complexity, depth of flavor, and of course, the marriage of acid, fat, and salt. And in James Beard's recipe for Beef Salad Parisienne, ingredients that are delicious on their own are shepherded into a superior realm with a drizzle of his tarragon vinaigrette. In Beard on Food, our namesake writes that vinaigrette is "as simple as one, two, three," and that "the possibilities of a vinaigrette don't end with salad." He suggests that it can even moonlight as a quick and easy marinade, showcasing the versatility of this classic combination. The vinaigrette used here is amped up with the simple addition of fresh herbs, minced garlic, and Dijon mustard, adding brightness to the hearty hard-boiled eggs, creamy fingerling potatoes, and juicy flank steak. Turning separate components into one mouth-watering dish, Mr. Beard's hearty salad is an elegant and filling weeknight dinner. Watch the video below as Elizabeth Laseter, JBF's assistant to the director of house programming, shows you how to master the art of the composed salad. To make this recipe at home, order it from Chef'd and they'll ship you a box with all the ingredients you'll need!
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For more recipes like this, download the James Beard's Menus for Entertaining ebook.
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Hilary Deutsch is editorial assistant at the James Beard Foundation. Find her on Instagram.
