0 (0)


Steak and Escarole Salad With Sauce Gribiche

Composed salad. The very name is enough to kill your appetite. Visions of white-gloved matrons sitting around after bridge eating sliced canned peaches artfully arranged over slivered iceberg lettuce and decorated with cream cheese rosettes. In the minds of most ... Read more

Total time: 1 hour | Serves 6

Sauce gribiche

  • 2 tablespoons finely minced shallots, about 1 small
  • 4 teaspoons finely minced cornichons, about 3
  • 2 teaspoons finely minced capers
  • 1 teaspoon Dijon mustard
  • 2 teaspoons Sherry or red wine vinegar
  • 1/2 cup olive oil
  • 1 hard-boiled egg, finely chopped
  • 1/2 teaspoon finely minced fresh tarragon
  • 2 teaspoons finely minced parsley
  • 1 teaspoon finely minced chives
  • 1/4 teaspoon salt

Step 1Combine the shallots, cornichons, capers, mustard, vinegar, olive oil, egg, tarragon, parsley and chives in a bowl. Stir to combine well and season to taste with salt. Makes about 3/4 cup.

Steak and escarole salad

  • 3/4 pound grilled steak, such as flank steak or thin-cut carne para asar, cut into thin strips
  • 1/4 pound radishes, sliced in thin rounds
  • 1 head escarole or 2 heads frisee or tender inner leaves of 2 heads of curly endive, torn into bite-size pieces
  • 1/2 pound plum tomatoes, quartered
  • 5 hard-boiled eggs, peeled and quartered lengthwise

Step 1Toss together the steak, half the radishes, the escarole and half the tomatoes in a large mixing bowl. Add half of the Sauce Gribiche and toss to mix well. Everything should be lightly coated with dressing. Add a tablespoon more if necessary.

Step 2Arrange the salad in a loose mound on a platter. Scatter over the top the remaining radishes and tomatoes and the eggs. Pass any extra dressing at the table.

Note: This sauce gribiche is wonderfully easy and incredibly versatile. A classic of French cooking, it was originally intended to be served with cold seafood. This recipe is adapted from the one in Thomas Keller's "The French Laundry Cookbook" (Artisan, $50). It's good with leftover steak, too. Carne para asar is a thin-cut skirt steak available at Latino markets.
Have a specific question about a recipe or found a problem? Let us know at food@latimes.com

More recipes in Salads

Insalata Pontormo (Warm salad with pancetta and eggs)
Apple-wild rice salad with blue cheese and Calvados dressing
Roasted pepper, tomato and tuna mold with basil and black olive purees
Chopped Antipasto Salad With Italian Dressing