Steak And Escarole Salad With Sauce Gribiche

Recipe Ingredients

		Sauce Gribiche
2 tablespoons	30ml	Finely-minced shallots - (1 small)
4 teaspoons	20ml	Finely-minced cornichons - (abt 3)
2 teaspoons	10ml	Finely-minced capers
1 teaspoon	5ml	Dijon mustard
2 teaspoons	10ml	Sherry or red wine vinegar
1/2 cup	118ml	Olive oil
1		Hard-boiled egg - finely chopped
1/2 teaspoon	2.5ml	Finely-minced fresh tarragon
2 teaspoons	10ml	Finely-minced parsley
1 teaspoon	5ml	Finely-minced chives
1/4 teaspoon	1.3ml	Salt
		Steak and Escarole Salad
3/4 lb	340g / 11oz	Grilled steak - cut thin strips
1/4 lb	113g / 4oz	Radishes - thinly sliced
1		Escarole
		= (or 2 heads frisee or 2 heads
		Curly endive, tender inner leaves)
1/2 lb	227g / 8oz	Plum tomatoes - quartered
5		Hard-boiled eggs - peled, and
		Quartered lengthwise

Recipe Instructions

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)

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.

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.

This recipe yields 6 servings.

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.

Source:
The Los Angeles Times, 07-24-2002

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