5.0 – 1 reviews • Main Dish
| Level: |
Intermediate |
| Total: |
1 hr |
| Active: |
1 hr |
| Yield: |
6 to 8 servings |
Ingredients
- Oil, for deep-frying
- 3 tablespoons capers
- Two 8-ounce chunks Parmesan, rinds removed
- 2 cups finely diced bavette steak (chop it by hand)
- 2 tablespoons finely diced shallot
- 2 tablespoons minced parsley stems
- 1 tablespoon minced cornichons
- 1 tablespoon extra-virgin olive oil
- Kosher salt and freshly cracked black pepper
- One 7-ounce jar tuna packed in olive oil, oil reserved
- 2/3 cup mayonnaise
- 6 oil-packed anchovy fillets, plus 1/4 cup oil
- 3 tablespoons fresh lemon juice
- 2 tablespoons capers, not drained
- 2 tablespoons cornichon juice
- 1 large clove garlic, minced
- 1 pinch cayenne pepper
- Kosher salt and freshly ground black pepper
- 1 head escarole, outer leaves discarded
- 1 Castelfranco radicchio, outer leaves discarded
- 1/4 cup parsley leaves with some tender stems attached
- 2 avocados, pitted, peeled and sliced
- 2 cups hearts of palm
- 1/2 cup extra-virgin olive oil
- 1/4 cup red wine vinegar
- Kosher salt and freshly ground black pepper
Instructions
- For the garnishes: Heat oil in a deep-fryer or heavy saucepan to 375 degrees F.
- Put the capers in a fine-mesh strainer with a heatproof handle and lower the capers into the oil. Fry until crisp, about 30 seconds. Drain on a plate lined with a paper towel.
- Preheat the oven to 375 degrees F. Line a baking sheet with a silicone mat.
- Process the Parmesan in a food processer until finely ground. Put 3 cups of the Parmesan onto the prepared baking sheet. Bake until melted, about 5 minutes. Remove from the oven, allow to cool and harden and then break the frico into crumbles.
- For the steak tartare: Put the diced steak, shallot, parsley, cornichons, olive oil and salt and pepper to taste in a medium bowl. Stir to combine and adjust the seasoning as needed.
- For the tonnato sauce: Combine the tuna and its oil, mayonnaise, anchovies, anchovy oil, lemon juice, capers, cornichon juice, garlic, cayenne and salt and pepper to taste in a blender and blend until completely smooth.
- For the chicories: Separate the escarole and radicchio leaves and tear them into bite-size pieces. Toss the escarole, radicchio, parsley, avocados, hearts of palm, olive oil and vinegar together in a large bowl. Season with salt and pepper to taste.
- Spoon the tonnato sauce on the bottom of a platter. Top with quenelles or small scoops of the tartare and the chicory salad and garnish with the frico crumbles and fried capers.
Nutrition Facts
| Serving Size |
1 of 8 servings |
| Calories |
1025 |
| Total Fat |
85 g |
| Saturated Fat |
24 g |
| Carbohydrates |
12 g |
| Dietary Fiber |
6 g |
| Sugar |
1 g |
| Protein |
54 g |
| Cholesterol |
125 mg |
| Sodium |
1438 mg |
