Potato And Fennel Salad With Steak And Sauce Gribic

Name: Potato And Fennel Salad With Steak And Sauce Gribiche By Traci Des Jardins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: -1/2 cup evoo; -1/4 cup red wine vinegar; -reserved cooked fingerling potatoes, cut 1/8 in slice; -1 small sweet onion; -1/2 small fennel bulb, trimmed, thinly sliced cross-; wise; -1/4 cup chopped flat leaf parsley; -salt; -freshly ground pepper; -1 hard-cooked egg peeled and chopped; -5 or 6 cornichons, drained and chopped; -1/2 cup reserved salsa verde; -croutons; -2 reserved cooked steaks

Servings: persons

-1/2 cup evoo
-1/4 cup red wine vinegar
-reserved cooked fingerling potatoes, cut 1/8 in slice
-1 small sweet onion
-1/2 small fennel bulb, trimmed, thinly sliced cross-
wise
-1/4 cup chopped flat leaf parsley
-salt
-freshly ground pepper
-1 hard-cooked egg peeled and chopped
-5 or 6 cornichons, drained and chopped
-1/2 cup reserved salsa verde
-croutons
-2 reserved cooked steaks

1
-Mix together the oil and vinegar in a large bowl. Add
2
potatoes, celery, onion, fennel and parsley, and
3
toss. Season well with salt and pepper, set aside.
4
-To make sauce Gribiche, add the egg and corni-
5
chons to the reserved salsa verde, stir to mix well
6
and set aside.
7
-Put croutons into a resealable plastic bag and crush
8
with a rolling pin into coarse bread crumbs. Set
9
aside.
10
-Slice steak. Divide potato salad between 4 large
11
plates,then lay the steak over the potatoes. Spoon
12
sauce over the steaks and top with bread crumbs

No nutrition data on file — estimate from the ingredient list.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: -1/2 cup evoo, -1/4 cup red wine vinegar, -reserved cooked fingerling potatoes, cut 1/8 in slice, -1 small sweet onion, and more.

Yes, Potato And Fennel Salad With Steak And Sauce Gribiche By Traci Des Jardins falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Potato And Fennel Salad With Steak And Sauce Gribiche By Traci Des Jardins

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions