Diana Vreeland's Salade Parisienne
- Total Time
- 1 hour 10 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:6 servings
- 1½cups each of the following: beets, new potatoes and celery root, cooked and thinly sliced
- 3tablespoons white-wine vinegar
- ½cup olive oil
- Salt and freshly ground black pepper to taste
- 5eggs, hard boiled, separated
- 2tablespoons anchovy paste
- ¼cup olive oil
- 1teaspoon Dijon mustard
- 2tablespoons tarragon vinegar
- ¼cup water-packed canned tuna, drained and diced
- 2tablespoons sour pickles, diced
- 1teaspoon fresh tarragon, chopped
For the Vegetables
For the Vinaigrette
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
325 calories; 31 grams fat; 5 grams saturated fat; 0 grams trans fat; 21 grams monounsaturated fat; 4 grams polyunsaturated fat; 4 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 8 grams protein; 302 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Toss the vegetables with the white-wine vinegar and 1/2cup olive oil, season and let sit for 1 hour.
- Step 2
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.
- Step 3
Drain the vegetables of excess marinade, place in a bowl, dress with the vinaigrette and mix lightly.
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