Diana Vreeland's Salade Parisienne

12 ingredients
5 steps

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

Directions

  1. 1
    Toss the vegetables with the white-wine vinegar and 1/2cup olive oil, season and let sit for 1 hour.
  2. 2
    For the vinaigrette, mash the yolks of the eggs through a fine sieve into a bowl.
  3. 3
    Blend in the anchovy paste and whisk in 1/4cup olive oil, stirring until smooth.
  4. 4
    Add the mustard, tarragon vinegar, tuna, pickles, egg whites and tarragon.
  5. 5
    Drain the vegetables of excess marinade, place in a bowl, dress with the vinaigrette and mix lightly.

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