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

• -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

evoo, red wine vinegar, potatoes, sweet onion, fennel bulb, wise, flat leaf parsley, salt, ground pepper, egg, cornichons, reserved salsa verde

Taken from www.epicurious.com/recipes/member/views/potato-and-fennel-salad-with-steak-and-sauce-gribiche-by-traci-des-jardins-52623891 (may not work)