Beef Salad Niçoise

Serve this hearty salad with crusty baguettes and red wine or sparkling water.


Makes 6 to 8 servings

Recipe from

Southern Living


1 pound fresh green beans, trimmed
6 small new potatoes, cut in half
9 to 12 cups gourmet mixed greens
2 purple onions, cut in half and sliced
12 plum tomatoes, quartered
3/4 cup niçoise olives
Peppercorn Ranch dressing


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 potato in boiling water to cover in saucepan 15 minutes or until tender; drain and cool slightly. Cut potato into quarters.

Cut 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 Peppercorn Ranch dressing.

July 1999
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