Recipe for Steak and Escarole Salad with Sauce Gribiche 
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Yield:
6
Ingredients:
Amount Ingredient
SAUCE GRIBICHE ----------------
2 tbl finely-minced shallots - (1 small)
4 tsp finely-minced cornichons - (abt 3)
2 tsp finely-minced capers
1 tsp Dijon mustard
2 tsp Sherry or red wine vinegar
1/2 cup olive oil
1 x hard-boiled egg finely chopped
1/2 tsp finely-minced fresh tarragon
2 tsp finely-minced parsley
1 tsp finely-minced chives
1/4 tsp salt
----------------- STEAK AND ESCAROLE SALAD ----------------
3/4 lb grilled steak cut thin strips
1/4 lb radishes thinly sliced
1 head escarole
(or 2 heads frisee or 2 heads curly endive, tender inner leaves)
1/2 lb plum tomatoes quartered
5 x hard-boiled eggs peled, and
Instructions:
Instructions: For the 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)

For the 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.

Tear escarole into bite-sized pieces. 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 recipe yields 6 servings.

Comments: Use a steak such as flank steak or thin-cut carne para asar. Carne para asar is a thin-cut skirt steak available at Latino markets.

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