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.

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