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Beef Salad Niçoise

Yield Makes 6 to 8 servings
Serve this hearty salad with crusty baguettes and red wine or sparkling water.


  • 1 pound fresh green beans, trimmed
  • 6 small new potatoes, cut in half
  • 1 Peppery Grilled Flank Steak
  • 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

How to Make It

  1. 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.

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

  3. Cut flank steak diagonally across the grain into thin strips.

  4. 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.