Steak Tartare with Tonnato Sauce Chicories Avocado and Frico

Ingredients

• Oil, for deep-frying
• 3 tablespoons capers
• Two 8-ounce chunks Parmesan, rinds removed
• 2 cups finely diced bavette steak (chop it by hand)
• 2 tablespoons finely diced shallot
• 2 tablespoons minced parsley stems
• 1 tablespoon minced cornichons
• 1 tablespoon extra-virgin olive oil
• Kosher salt and freshly cracked black pepper
• One 7-ounce jar tuna packed in olive oil, oil reserved
• 2/3 cup mayonnaise
• 6 oil-packed anchovy fillets, plus 1/4 cup oil
• 3 tablespoons fresh lemon juice
• 2 tablespoons capers, not drained
• 2 tablespoons cornichon juice
• 1 large clove garlic, minced
• 1 pinch cayenne pepper
• Kosher salt and freshly ground black pepper
• 1 head escarole, outer leaves discarded
• 1 Castelfranco radicchio, outer leaves discarded
• 1/4 cup parsley leaves with some tender stems attached
• 2 avocados, pitted, peeled and sliced
• 2 cups hearts of palm
• 1/2 cup extra-virgin olive oil
• 1/4 cup red wine vinegar
• Kosher salt and freshly ground black pepper

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