8baby pattypan squashes(clean and slice into quarters)
8Brussels sprouts(clean and slice into quarters)
10pearl onions(clean and peel, leave whole)
4baby zucchinis(slice thinly with a mandolin)
4baby carrots(slice thinly with a mandolin)
4radishes(slice thinly with a mandolin)
16baby potatoes(red or white)
30haricots verts(French-style green beans)
8baby beets(individually wrapped in foil)
1teaspoonlemon juice(fresh )
vegetable oil(for frying)
For the steak
Heat a large, 14-inch sauté pan on high.
Season room-temperature steaks with salt and ground pepper lightly on both sides and add to hot pan. Sear for 3 to 4 minutes on each side to desired temperature.
Turn down heat to medium and add butter, herbs, and garlic to the pan and baste the steaks. Remove from pan and allow to rest for at least 5 minutes then slice. Set aside for salad assembly.
For the vegetables
Fill a deep cast-iron enameled pot with enough oil to almost cover artichokes. Heat to 350° F. While oil is heating, cut artichokes into quarters. Fry until golden brown, about 4 minutes. Transfer with a slotted spoon to paper towels to drain. Season lightly with salt.
Pre-heat oven to 425° F. Season pattypan squash and Brussels sprouts with salt and pepper and roast in shallow baking dish in oven for 12 minutes. Allow to cool. Set aside for assembly.
Lower oven temperature to 375° F. Place wrapped beats in roasting pan and cook for 50 minutes or until tender. Cool, peel, and slice beets into quarters. Season lightly with salt and a drizzle of olive oil. Set aside for assembly.
Place pearl onions in an oven-safe, 8-inch sauté pan with 2 tablespoons of unsalted butter; heat on high and season lightly with kosher salt and pepper; allow onions to slightly brown. Remove and place pan in oven alongside the pattypan squash and Brussels sprouts for about 7-8 minutes until tender. Allow to cool. Set aside for assembly.
Sprinkle sliced zucchini, carrots, and radishes lightly with salt and lemon juice. Set aside for assembly.
Clean and boil baby potatoes (skins on) in a pot of salted water for 12 minutes or until fork-tender. Cool and season with kosher salt and olive oil. Set aside for assembly.
Blanch haricots verts in the boiling water and cut in half on a diagonal. Cool and season with kosher salt and a drizzle of olive oil. Set aside for assembly.
For the soft-boiled eggs
Fill a saucepan about a quarter of the way with cold water. Gently place eggs in a single layer at the bottom of the saucepan. Add more water so that the eggs are covered by at least an inch or two of water.
Heat the water and eggs on high until water is boiling. Cover pan and turn off heat. Let eggs stand in the covered saucepan for 7 minutes. (If you prefer hardboiled eggs, increase standing time of eggs to 10 to 12 minutes.)
Remove eggs from saucepan and let cool. Peel and slice.
The steak and many of the vegetables can be cooked a day ahead and stored in air-tight containers in the refrigerator until you’re ready to assemble and serve the salad.