Diana Vreeland's Salade Parisienne

Name: Diana Vreeland's Salade Parisienne
Total time: 1 h 10 min
Yield: 6 servings
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

By William Norwich

Total Time: 1 hour 10 minutes
Rating: 3(13)
Comments: Read comments

Featured in: Entertaining; Elsa on My Mind

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Ingredients

Yield:6 servings

For the Vegetables

1½cups each of the following: beets, new potatoes and celery root, cooked and thinly sliced
3tablespoons white-wine vinegar
½cup olive oil
Salt and freshly ground black pepper to taste

For the Vinaigrette

5eggs, hard boiled, separated
2tablespoons anchovy paste
¼cup olive oil
1teaspoon Dijon mustard
2tablespoons tarragon vinegar
¼cup water-packed canned tuna, drained and diced
2tablespoons sour pickles, diced
1teaspoon fresh tarragon, chopped

Ingredient Substitution Guide

Preparation

Step 1
Toss the vegetables with the white-wine vinegar and 1/2cup 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 1/4cup 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.