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Beef Salad Niçoise

Serve this hearty salad with crusty baguettes and red wine or sparkling water. Look for niçoise olives at specialty stores and kalamata olives in the ethnic foods section of the supermarket. We used the Peppery Grilled Flank Steak for this salad.
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Ingredients

  • Makes 6 to 8 servings / Prep: 25 min.
  • 1 pound fresh green beans trimmed
  • 6 small new potatoes cut in half
  • 1 grilled flank steak
  • 9 to 12 cups gourmet mixed greens
  • 2 red onions halved and sliced
  • 12 plum tomatoes quartered
  • ¾ cup niçoise or kalamata olives
  • 1 8-ounce bottle balsamic vinaigrette or Ranch dressing

Instructions

  • Cook green beans in boiling water in a saucepan 5 minutes or until crisp-tender; drain.
  • Plunge into ice water to stop the cooking process; drain and set aside.
  • Cook potatoes in boiling water to cover in saucepan 15 minutes or until tender; drain and cool slightly.
  • Cut into quarters.
  • Cut grilled flank steak diagonally across the grain into thin strips.
  • Mound steak strips in center of a lettuce-lined platter.
  • Arrange green beans, potato, onion, tomato, and olives around flank steak.
  • Serve with balsamic vinaigrette or Ranch dressing.
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Course; Beef / Salad