Steak and Escarole Salad With Sauce Gribiche

Time 1 hour
Yields Serves 6
Steak and Escarole Salad With Sauce Gribiche

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.

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.


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 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.

Russ Parsons is a former food writer and columnist at the Los Angeles Times.
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