Recipe - Steak Salad Nicoise

One half pound Haricots verts; trimmed
One half pound Mesclun
1 Jar marinated artichoke
hearts
1 pound Red skinned potatoes;
(leftover grilled
; potatoes from
; above)
One half cup Sliced red onion
1 pound Cherry tomatoes; trimmed and
halved
3 Hard cooked eggs; shelled
and
; quartered
; lengthwise
Balsamic vinaigrette;
(recipe follows)
1 One half pound Leftover london broil;
cut or sliced up thin
One half cup Drained Nicoise olives
1 Jar caper berries on the
stem; drained (about
; 8ounce)

Bring a large pot of water to a boil. Add the haricots verts and 2
teaspoons salt. Cook until just tender, 2 to 3 minutes after the water
returns to a boil. Drain the haricots verts, immediately transfer them to a
bowl of iced water and let stand just until cool. Drain well.

Mound the mesclun in the center of a large platter. Spoon the artichokes,
potatoes, onions, and tomatoes around, not on, the mesclun. Add the hard
cooked egg wedges and haricots verts to the platter and drizzle them with a
tablespoon or two of vinaigrette. Arrange the steak slices over the mesclun
and drizzle with 3 tablespoons of vinaigrette. Scatter the olives and
arrange the caper berries decoratively over and around the various
components and serve immediately. Pass the remaining vinaigrette at the
table.

Yield: 6 to 8