Steak Salad Nicoise

Recipe Ingredients

1/2 lb	227g / 8oz	Haricots verts - trimmed
1/2 lb	227g / 8oz	Mesclun
1		Marinated artichoke hearts
1 lb	454g / 16oz	Red-skinned potatoes - sliced, grilled,
		And cooled - (or leftover grilled potatoes
1/2 cup	31g / 1.1oz	Sliced red onion
1 lb	454g / 16oz	Cherry tomatoes - trimmed and halved
3		Hard cooked eggs - shelled, and
		Quartered lengthwise
1 1/2 lbs	681g / 24oz	London broil - grilled, cooled,
		And sliced thin
1/2 cup	118ml	Drained Nicoise olives
1		Caper berries on the stem - (abt 8 oz) - drained
		Balsamic Vinaigrette
3 tablespoons	45ml	Balsamic vinegar
1 tablespoon	15ml	Dijon mustard
1 tablespoon	15ml	Minced shallot
1 teaspoon	5ml	Hot pepper sauce
3/4 teaspoon	3.8ml	Salt
1 cup	237ml	Cold-pressed extra-virgin olive oil
		Freshly-ground black pepper - to taste

Recipe Instructions

For the Balsamic Vinaigrette: In a medium bowl whisk together the vinegar, mustard, shallot, hot pepper sauce and salt. Continue to whisk while adding the oil in a slow stream; the dressing will thicken. Add freshly ground pepper to taste, and adjust the seasoning. Use within an hour or so of completion. (Yields 1 1/4 cups)

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.

This recipe yields 6 to 8 servings.

Source:
COOKING LIVE with Sara Moulton - (Show # CL-9185) - from the TV FOOD - NETWORK

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