Serves 4 (serving size: 1 1/2 ounces beef, 1/4 cup tomatoes, 5 olives, about 3/4 cup beans, about 3/4 cup romaine, and 2 egg quarters)
Photo: Jennifer Causey; Styling: Claire Spollen
2 large eggs (refrigerator-cold)
10 ounce red potatoes
12 ounces haricots verts (French green beans)
8 ounces trimmed New York strip steak
1/2 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided
1/4 cup chopped fresh flat-leaf parsley
1 tablespoon fresh thyme leaves
2 1/2 tablespoons olive oil
2 tablespoons white wine vinegar
1 teaspoon Dijon mustard
1 small garlic clove, grated
3 cups chopped romaine lettuce
1 cup halved cherry tomatoes
20 niçoise olives
Est. added sugars 0g
How to Make It
Place eggs and potatoes in a large saucepan; cover with cold water to 2 inches above eggs. Bring to a boil; reduce heat to medium-low, and cook 7 minutes. Remove eggs from pan; place in a large ice water-filled bowl. Continue cooking potatoes 13 more minutes or until tender. Remove potatoes with a slotted spoon. Cool slightly; cut into quarters. Add beans to boiling water; cook 4 minutes or until crisp-tender; drain and place in ice water. Drain well; place potatoes and beans in a large bowl. Peel eggs; cut into quarters, and set aside.
Heat a cast-iron skillet over medium-high heat. Coat pan with cooking spray. Add steak to pan; cook 4 minutes on each side or until desired degree of doneness. Remove from pan; let stand 5 minutes. Cut across grain into thin slices; sprinkle with 1/8 teaspoon salt and 1/8 teaspoon pepper.
Combine remaining 3/8 teaspoon salt, remaining 3/8 teaspoon pepper, parsley, and next 5 ingredients (through garlic) in a small bowl or jar; stir with a whisk or shake until well blended. Drizzle half of dressing over potato mixture; toss to coat. Divide potatoes, beans, steak, lettuce, tomatoes, olives, and eggs evenly among 4 plates. Drizzle remaining dressing over servings.
A good, simple dish I put together pretty quickly. Followed recipe exactly except for adding a bit of honey to thee dressing, since like another reviewer, I found it pretty tart. Only change was that I include more lettuce, a small amount of fresh mint and basil, and made half the recipe (two people) but all the dressing and was glad I did. This makes very generous servings, and one serving was plenty for my husband who normally will eat two CL servings of a dish. Served with a baguette and a little goat cheese to spread.
This was really good! Took less time to prep than I expected, even though I cooked the hard-boiled eggs separately (wasn't certain I trusted the method here). The only change I made was to add a little bit of honey to the dressing because I thought it was a little too tart/bitter without sweetness. I also used multicolored little potatoes instead of all red which added some fun color. A very pretty salad worth serving to company. We ate as is, but it would be great with some crusty bread and/or soup.