Saturday, January 31, 2009

French Bistro Salad

Here is a recipe based on classic French Bistro fare. It has three parts; a Greens Salad, Grilled Steak and a French Vinaigrette. Use whatever you like in the salad, here is what I used:

Mesclun, Spring Mix and/or Romaine Lettuce
Cooked and Sliced Beets
Sliced Hard Boiled Egg
Spiced Pecans (recipe later)
Maytag Blue Cheese

For the Steak component I used the grilled Flat Iron from the previous post. You could also use Flank Steak, Skirt Steak or if you can find it Hangar Steak (Onglet) which is a classic French beef cut. The dressing I came up with is essentially a French Vinaigrette with quite a bit of thin sliced shallot. If shallot is not available use thin sliced sweet onion.

French Shallot Vinaigrette
1/4 cup Red Wine Vinegar
3/4 cup Extra Virgin Olive Oil
1/4 tsp. Thyme, dried
1/2 tsp. Cracked Black Pepper
1/2 tsp. Salt
3 Tbsp. Shallot, thinly sliced
1 Tbsp. Honey
1 1/2 tsp. Dijon
1 clove Garlic, minced

Combine everything but the Oil in a small bowl. Allow the mixture to rest for about 15 minutes, this will essentially start pickling the shallots taming their "rawness". Add the Olive oil in a slow steady stream while whisking to emulsify the dressing. Other ingredients you could add to this vinaigrette include: 1 Tbsp. Cornichon, 1 Tbsp. Italian Parsley, 1 Tbsp. Fresh Tarragon, 1 tsp. Minced Capers or 2 Minced Anchovies.

To serve dish out a portion of the Greens, top with Grilled Steak and drizzle with dressing. Ooh La La!

1 comment:

  1. HEY! I'm making this today for my sweetheart. I'll let ya know how it goes.

    Thanks for posting these recipes!