Diana Vreeland's Salade Parisienne

Ingredients

For the vegetables:

• 1 ½ cups each of the following: beets, new potatoes and celery root, cooked and thinly sliced
• 3 tablespoons white-wine vinegar
• ½ cup olive oil
• Salt and freshly ground black pepper to taste

For the vinaigrette:

• 5 eggs, hard boiled, separated
• 2 tablespoons anchovy paste
• ¼ cup olive oil
• 1 teaspoon Dijon mustard
• 2 tablespoons tarragon vinegar
• ¼ cup water-packed canned tuna, drained and diced
• 2 tablespoons sour pickles, diced
• 1 teaspoon fresh tarragon, chopped

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    428 calories; 31 grams fat; 5 grams saturated fat; 0 grams trans fat; 21 grams monounsaturated fat; 3 grams polyunsaturated fat; 27 grams carbohydrates; 5 grams dietary fiber; 6 grams sugars; 10 grams protein; 157 milligrams cholesterol; 279 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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6 servings

Preparation

1. Toss the vegetables with the white-wine vinegar and 1/2cup olive oil, season and let sit for 1 hour.
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.
3. Drain the vegetables of excess marinade, place in a bowl, dress with the vinaigrette and mix lightly.

1 hour 10 minutes