Steak Salad Nicoise

Steak Salad Nicoise Ingredients

1/2 lb Haricots verts; trimmed	3 Hard cooked eggs; shelled
1/2 lb Mesclun	; quartered
1 Jar marinated artichoke	; lengthwise
1 lb Red skinned potatoes;	Balsamic vinaigrette;
; potatoes from	1 1/2 lb Leftover london broil;
; above)	1/2 c Drained Nicoise olives
1/2 c Sliced red onion	1 Jar caper berries on the
1 lb Cherry tomatoes; trimmed and	; 8-ounce)

Instructions for Steak Salad Nicoise

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.

Main Ingredient: BeefCuisine: Uncategorized

More like this...

Tuna, Potato, and Green Bean Salad Nicoise

The Real Salad Nicoise

Rice Salad Nicoise

Salad Nicoise

Salmon Nicoise Salad

Ingredient Insight - look inside this recipe