Beef Salad Parisienne Recipe | James Beard Foundation

Ingredients

• 12 ounces fingerling potatoes, boiled and sliced
• 2 Persian cucumbers, sliced
• 2 celery ribs, chopped
• 1 red bell pepper, sliced
• 2 shallots, thinly sliced
• Kosher salt
• 12 ounces green beans, cut into 2-inch pieces
• 1 to 1 1/2 pounds flank steak
• Freshly ground black pepper
• 4 tablespoons olive oil
• 2 tablespoons chopped parsley, plus extra for garnish
• 2 tablespoons chopped tarragon, plus extra for garnish
• 2 garlic cloves, minced
• 1 tablespoon Dijon mustard
• 2 tablespoons red wine vinegar
• 1 large head frisée, torn into pieces
• 4 hard-boiled eggs, peeled and halved
• 10 ounces cherry tomatoes, halved
• 8 cornichons​, sliced in half