| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
Sami |
Cklive12 |
1 |
servings |
INGREDIENTS
| 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) |
INSTRUCTIONS
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.
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