DIANA VREELAND'S SALADE PARISIENNE

Diana Vreeland's Salade Parisienne image

Provided by William Norwich

Time 1h10m

Yield 6 servings

Number Of Ingredients 12

Ingredients

1 1/2 cups each of the following: beets, new potatoes and celery root, cooked and thinly sliced
3 tablespoons white-wine vinegar
1/2 cup olive oil
Salt and freshly ground black pepper to taste
5 eggs, hard boiled, separated
2 tablespoons anchovy paste
1/4 cup olive oil
1 teaspoon Dijon mustard
2 tablespoons tarragon vinegar
1/4 cup water-packed canned tuna, drained and diced
2 tablespoons sour pickles, diced
1 teaspoon fresh tarragon, chopped

Steps:

Toss the vegetables with the white-wine vinegar and 1/2cup olive oil, season and let sit for 1 hour.
For the vinaigrette, mash the yolks of the eggs through a fine sieve into a bowl. Blend in the anchovy paste and whisk in 1/4cup olive oil, stirring until smooth. Add the mustard, tarragon vinegar, tuna, pickles, egg whites and tarragon.
Drain the vegetables of excess marinade, place in a bowl, dress with the vinaigrette and mix lightly.

Nutrition Facts : @context http, Calories 325, UnsaturatedFat 25 grams, Carbohydrate 4 grams, Fat 31 grams, Fiber 1 gram, Protein 8 grams, SaturatedFat 5 grams, Sodium 302 milligrams, Sugar 1 gram, TransFat 0 grams