Diana Vreeland's Salade Parisienne
Published January 29, 2000
- Total Time
- 1 hour 10 minutes
- Rating
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Ingredients
FOR THE VEGETABLES
1 ½ cups each of the following: beets, new potatoes and celery root, cooked and thinly sliced
3 tablespoons white-wine vinegar
½ cup olive oil
Salt and freshly ground black pepper to taste
FOR THE VINAIGRETTE
5 eggs, hard boiled, separated
2 tablespoons anchovy paste
¼ cup olive oil
1 teaspoon Dijon mustard
2 tablespoons tarragon vinegar
¼ cup water-packed canned tuna, drained and diced
2 tablespoons sour pickles, diced
1 teaspoon fresh tarragon, chopped
Nutritional analysis per serving (6 servings)
4 grams carbs; 139 milligrams cholesterol; 325 calories; 21 grams monosaturated fat; 4 grams polyunsaturated fat; 5 grams saturated fat; 31 grams fat; 1 gram fiber; 302 milligrams sodium; 8 grams protein; 1 gram sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Toss the vegetables with the white-wine vinegar and ½cup olive oil, season and let sit for 1 hour.
- Step 2
For the vinaigrette, mash the yolks of the eggs through a fine sieve into a bowl. Blend in the anchovy paste and whisk in ¼cup olive oil, stirring until smooth. Add the mustard, tarragon vinegar, tuna, pickles, egg whites and tarragon.
- Step 3
Drain the vegetables of excess marinade, place in a bowl, dress with the vinaigrette and mix lightly.
Private Notes