Salade d'onglet from Anthony Bourdain's Les Halles Cookbook: Strategies, Recipes, and Techniques of Classic Bistro Cooking by Anthony Bourdain

  • shallots
  • soy sauce
  • fresh ginger
  • parsley
  • mesclun
  • store-cupboard ingredients
  • beef onglet steak

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Ro_ on September 23, 2020

    Maybe I somehow got my quantities off (I was halving the recipe) but I ended up with very little sauce and a whole load of dressing, meaning the dish was very vinegary and the meatier, Asian notes from the sauce were lost a bit.

  • Delys77 on June 18, 2012

    Pg 123 I scored this reciped a 4 out of 5 because it yields very interesting results, with a lovely interplay of asian ingredients such as soy and ginger, with the richness of French butter. I served the beef topped with the salad and it made for a lovely presentation. My only qualms are with the level of salt. He has you salt the dressing and the salad, the salad is quite salty, and then you salt the meat which has been marinated in soy. You finish by saucing the beef with the butter and soy sauce. There is just far too much salt in this reciped. I would omit the salting of the greens and cut the soy in the sauce back by about 25%. Also be very careful when salting the steak. With these modifications it will be even more of a winner.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.