• Home
  • Menu
  • Calendar
  • Blog
  • Guide
Recipe-Finder.com

Steak And Escarole Salad With Sauce Gribiche

  • 6servings

Add to MenuAdd to Calendar

Source: www.cookingindex.comReport recipe

Rate this recipe:

Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B1, B2, B3, B9, B12, H, C
MineralsNatrium, Fluorine, Manganese, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. Sauce Gribiche

  2. 2 tablespoons 30ml Finely-minced shallots - (1 small)

  3. 4 teaspoons 20ml Finely-minced cornichons - (abt 3)

  4. 2 teaspoons 10ml Finely-minced capers

  5. 1 teaspoon 5ml Dijon mustard

  6. 2 teaspoons 10ml Sherry or red wine vinegar

  7. 1/2 cup 118ml Olive oil

  8. 1 Hard-boiled egg - finely chopped

  9. 1/2 teaspoon 2 1/2ml Finely-minced fresh tarragon

  10. 2 teaspoons 10ml Finely-minced parsley

  11. 1 teaspoon 5ml Finely-minced chives

  12. 1/4 teaspoon 1 1/3ml Salt

  13. Steak and Escarole Salad

  14. 3/4 lb 340g / 11oz Grilled steak - cut thin strips

  15. 1/4 lb 113g / 4oz Radishes - thinly sliced

  16. 1 Escarole

  17. 2 heads frisee or 2 heads

  18. Curly endive, tender inner leaves)

  19. 1/2 lb 227g / 8oz Plum tomatoes - quartered

  20. 5 Hard-boiled eggs - peled, and Quartered lengthwise

Instructions Jump to Ingredients ↑

  1. For the Sauce Gribiche: Combine 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)

  2. For the Steak And Escarole Salad: Toss 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.

  3. Tear escarole into bite-sized pieces. Arrange 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.

  4. This recipe yields 6 servings.

  5. Each serving: 395 calories ; 259 mg sodium; 242 mg cholesterol; 32 grams fat; 7 grams saturated fat; 4 grams carbohydrates; 23 grams protein; 1.20 grams fiber.

Comments

Recipe Finder © Rogue Network Solutions.
882,796
Send feedback