Steak Tartare with Tonnato Sauce, Chicories, Avocado and Frico

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Garnishes:

Oil, for deep-frying

3 tablespoons capers

Two 8-ounce chunks Parmesan, rinds removed

Steak Tartare:

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

Tonnato Sauce:

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

Chicories:

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