Beef Salad Parisienne
Author and Educator
In Beard on Food, the Beef Salad Parisienne recipe was included in a section about vinaigrettes. 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 even suggests to use this vinaigrette as a marinade as a way to show its versatility.
Ingredients
- 12 ounces fingerling potatoes, boiled and sliced
- 2 Persian cucumbers, sliced
- 2 celery ribs, chopped
- 1 red bell pepper, sliced
- 2 shallots, thinly sliced
- Kosher salt
- 12 ounces green beans, cut into 2-inch pieces
- 1 to 1 1/2 pounds flank steak
- Freshly ground black pepper
- 4 tablespoons olive oil
- 2 tablespoons chopped parsley, plus extra for garnish
- 2 tablespoons chopped tarragon, plus extra for garnish
- 2 garlic cloves, minced
- 1 tablespoon Dijon mustard
- 2 tablespoons red wine vinegar
- 1 large head frisée, torn into pieces
- 4 hard-boiled eggs, peeled and halved
- 10 ounces cherry tomatoes, halved
- 8 cornichons, sliced in half
Method
In a large bowl, mix together the potatoes, cucumbers, celery, bell pepper, and shallots.
Cook the green beans: prepare a large pot of water set over high heat. Fill a large bowl with ice water. Season boiling water and add the green beans; cook for 1 minute. Drain the beans and shock them in the ice bath for 30 seconds then remove. Thoroughly pat dry and mix in with the other vegetables.
Prepare the steak: season the steak with 2 teaspoons salt and 1 teaspoon black pepper. Heat 2 tablespoons of olive oil in a large heavy pan over high heat and sear the steak for 4 to 5 minutes until golden brown. Turn the steaks over and sear on the other side for another 3 minutes. Transfer to a plate to rest, about 5 minutes.
Make the vinaigrette: add the chopped parsley, tarragon, minced garlic, Dijon mustard, and red wine vinegar in a small bowl and mix well. Slowly incorporate 2 tablespoons of olive oil and whisk or stir with a fork to combine.
Make the salad: add the frisée into the large bowl filled with the vegetables. Toss everything together with 1/4 teaspoon each of salt and pepper. Drizzle in vinaigrette and mix well.
Slice the steaks thinly, against the grain.
Plate the salad: evenly divide the vegetables and place in the center of four plates. Fan the sliced steak over each dish. Garnish with eggs, tomatoes, cornichons, Additional herbs are optional. Serve. Happy eating!
Adapted from James Beard's original recipe. Recipe photo and food styling by Judy Kim.
Yield
4 servings
