Title: Steak Salad Nicoise
Categories: Cklive12
Yield: 1 servings

1/2 lb Haricots verts; trimmed
1/2 lb Mesclun
1 Jar marinated artichoke
-hearts
1 lb Red skinned potatoes;
-(leftover grilled
; potatoes from
; above)
1/2 c Sliced red onion
1 lb Cherry tomatoes; trimmed and
-halved
3 Hard cooked eggs; shelled
-and
; quartered
; lengthwise
Balsamic vinaigrette;
-(recipe follows)
1 1/2 lb Leftover london broil;
-sliced thin
1/2 c Drained Nicoise olives
1 Jar caper berries on the
-stem; drained (about
; 8-ounce)

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.

Yield: 6 to 8 servings

Converted by MC_Buster.

Recipe by: COOKING LIVE SHOW #CL9185

Converted by MM_Buster v2.0l.