Who said salads need to be healthy? Despite most often being associated with abstemiousness in American culture, a good salad can be a very indulgent indeed. In France (whence our word for salad comes) they have no qualms about loading theirs with things like bacon and poached eggs, so why not up the ante by adding steak to the mix? Better yet, steak cooked long and slow sous vide to produce ideal tenderness from a flavorful but coarsely-grained cut, flanksteak. The result it a sort-of salad BLT, and definitely not diet fare. Cuz ‘Murrica, that’s why.