- 12 ounces fingerling potatoes, boiled and sliced
- 2 miniature cucumbers, peeled and sliced
- 10 ounces cherry tomatoes, halved
- 2 celery ribs, chopped
- 1 red bell pepper, sliced
- 2 shallots, sliced
- 4 teaspoons salt, plus more to taste
- 12 ounces green beans
- 2 flank steaks
- 2 teaspoons pepper, plus more to taste
- 4 tablespoons olive oil
- 1/4 ounce fresh parsley, chopped
- 1/4 ounce fresh tarragon, chopped
- 2 garlic cloves, minced
- 1 tablespoon Dijon mustard
- 2 tablespoons red wine vinegar
- 3 ounces frisée
- 4 hard-boiled eggs, peeled and halved
- 8 cornichons
This recipe contains: Eggs, Meat
Beef Salad Parisienne
Author and Educator
In Beard on Food, the Beef Salad Parisienne recipe was included in a section about vinaigrettes. Our namesake writes that vinaigrette is "as simple as one, two, three," that "the possibilities of a vinaigrette don't end with salad." He even suggests to use this vinaigrette as a marinade as a way to show its versatility.
Yield: 4 servings
In a large bowl, mix together the potatoes, cucumbers, tomatoes, celery, peppers, and shallots.
Prepare the green beans: bring 16 cups of water to a boil with 2 teaspoons of salt. Fill a large bowl with ice water. Add the green beans to the boiling water and cook for 2 minutes. Drain the beans and shock them in the ice bath for 30 seconds then remove. Thoroughly pat dry and mix in with the other vegetables.
Prepare the steak: preheat the oven to 400F. Season each steak with 1 teaspoon of salt and 1 teaspoon pepper. Heat 2 tablespoons of olive oil in a large sauté pan over high heat and sear the steaks on one side for 3 minutes. Turn the steaks over and sear on the other side for another 3 minutes. Place both steaks in the pan and finish cooking in the oven until medium-rare, about 5 minutes.
Make the vinaigrette: add the chopped parsley, tarragon, minced garlic, dijon mustard, and red wine vinegar in a small bowl and mix well. Slowly incorporate 2 tablespoons of olive oil and whisk or stir with a fork to combine.
Make the salad: add the frisée into the large bowl filled with the vegetables. Toss everything together with 1/4 teaspoon each of salt and pepper. Drizzle in vinaigrette and mix well.
Cut the steaks in half going in the direction of the grain and then slice across, against the grain, on a bias.
Plate the salad: evenly divide the vegetables and place in the center of four plates. Fan the sliced steak over each dish and position the eggs on the opposite side of the steak. Garnish with the cornichons and serve. Happy eating!
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