I find that the most simplest, yet flavorful salads are French ones. I decided to go all the way French with the ingredients and make this perfectly simple French steak salad.
Now the ingredients are a little pricey, but I was treating myself because the sun was shining and a Wednesday. Reason enough for me.
A FEW TIPS ON MAKING THIS SALAD
- If you’ve never made a poached egg before, here is a tutorial from Jamie Oliver for a Perfect Poached Egg
- Use a mandolin to get radishes paper thin
- Always allow your cooked meats to rest a a few minutes before cutting. That way all those juices that keep it moist can settle back into your meat instead of all over your cutting board
- I always lightly season my lettuce before dressing it. It makes a world of a difference.
- 8 oz filet mignon
- 5 oz mache rosettss (lambs lettuce)
- 2 oz chèvre (French goat cheese)
- 2 radishes, thinly sliced.
- 2 eggs (poached)
- fresh baguette
- sea salt (flakes) & fresh cracked black pepper to taste
- French Vinaigrette
- Season the steak with the sea salt & black pepper. Heat vegetable oil in a skillet on medium-high heat. Sear steak about 4 minutes each side. Set side and allow to rest before cutting.
- Place lettuce in a bowl and lightly season with a pinch of sea salt and a little black pepper
- Lightly coat leaves with the dressing, then divide amongst the 2 plates.
- Top each salad with a poached egg (lightly seasoned with a pinch of salt), radishes & a slice of chevre.
- Slice steak & arrange on top of the salad. Serve immediately with fresh baguette.