Active Time
N/A
Total Time
30 MIN
Yield
Serves : 6
© Helene Dujardin

How to Make It

Step 1    

Light a grill. Using the flat side of a chef's knife, mash the garlic with a large pinch of salt. Transfer the paste to a bowl and whisk in the cream, mayonnaise, vinegar and mustard. Whisk in the 1/4 cup plus 2 tablespoons of olive oil in a thin stream until emulsified. Add the parsley and oregano and season with salt and pepper.

Step 2    

Brush the steak with olive oil and season generously with salt and pepper. Grill the steak over a medium-high fire, turning occasionally, about 10 minutes for medium-rare meat. Transfer the steak to a cutting board and let rest for 10 minutes, then slice thinly. Meanwhile, brush the baguette slices with olive oil and grill until toasted, 2 to 3 minutes. Cut them into cubes.

Step 3    

In a large bowl, combine the escarole with the endives, radishes, avocado and bread cubes. Add the dressing and toss to coat. Transfer the salad to a large platter or plates, top with the steak and serve.

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