Diana Vreelands Salade Parisienne Food
DIANA VREELAND'S SALADE PARISIENNE
Provided by William Norwich
Categories salads and dressings
Time 1h10m
Yield 6 servings
Number Of Ingredients 12
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
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