Salade de Bœuf à la Parisienne (Kate Hill's Cold Beef Salad) Kate Hill's recipe is much like the famous Tuscan dish Tagliata alla Fiorentina. Kate's version dresses up a fabulous grilled beef to a new level! A great dish for celebrating summer! Grazie a Kate! Merci Beaucoup! Here's the recipe! 1 côte de bœuf or 6 cm-thick cut of rib roast minus the ribs 6 ripe tomatoes, sliced 2 medium sweet onions or one bunch spring onions, sliced 3 fresh eggs, hard boiled One small bunch parsley, chopped coarsely Salt and pepper Plus: 1 cup of vinaigrette made with: * 2/3 cup neutral oil (canola, sunflower, or corn) * 1/3 cup red wine or sherry vinegar (not basalmic) 1 tablespoon Dijon style mustard Sea salt & freshly ground pepper to taste Generously salt and pepper the côte de bœuf. Grill over hot coals or in a heavy dry pan over high heat until one side is nicely browned. Turn meat and lower heat under the pan or arrange the coals so that the second side cooks slower. Cook meat until done to your preference. I like a very rare medium rare, á point in France. Arrange the sliced tomatoes and onions on a platter and salt and pepper. Peel and coarsely chop the hard boiled eggs. Set aside. Coarsely chop parsley. Set aside. Prepare the vinaigrette. When the meat is done, remove beef from the grill/pan to a plate and let sit uncovered for 7-10 minutes. When cool enough to handle, place on a cutting board, and thinly slice diagonals cutting against the grain and arrange over the tomatoes and onions. Dress the beef and tomatoes with the vinaigrette, and garnish with the chopped egg and parsley. I like to add a serious dusting of freshly ground pepper. Eh voila, a wonderfully easy and showy summer main course. Garmugia Watermelon Sorbetto Salade de Bœuf à la Parisienne Spaghetti di Vino with Beets Melanzane Grigliate Carciofi Sott'Olio Carciofi Fritti Uove al Diavolo Pesce Finto Green Tomato Pasta Sauce Macedonia di Frutta Fagiolini Mangiatutto Saltati Cinghiale in Dolce Forte Risotto All'Isolana Fettunta Spaghetti di Vino Salame Dolce Cioccolato Caldo Vestri Sugo di Carne Watermelon Ice Osteria Luchin's Polpettone di Patate Federico Bacci's Sage Pesto Frittelle di Riso Romeo Colzi's Ribollita Bollito Misto Yellow Bell Pepper Soup Porcini Pasta Sauce Pappa al Pomodoro Pollo al Mattone Torta di Mele Mimmo's Pasta with Zucchini Erbe Toscane Ricciarelli Tonno e Fagioli Schiacciata con l'uva Panforte Spinaci alla Fiorentina Ribollita Sugo Finto Fagioli all'Olio Panzanella Ravioli Gnudi with Salsa di Noci Arrosto Fiorentino Il peposo alla Fornacina Chicchi Caffè Shakerato Limoncello Nocino Fish in Crazy Water Capresse Click here to send this recipe to a friend!