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Today’s dinner salad was pretty special for me, because it contained six of my favorite food items – endive, pears, Gorgonzola, garlic, shiitake mushrooms and Entraña (faux hanger steak).
While the shiitake might not seem a good fit for a salad at first glance, they turned out to be a perfect fit with the rest of the ingredients.
This salad was at the same time very rustic and very refined.
The different textures and flavors combined to be an absolute beautiful and tasty salad that can be served as main course, appetizer or snack.
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Bon Appétit ! Life is Good !
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Preparation :
To read instructions, hover over pictures
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- 2 ea Entraña (top of “faux hanger steak”)
- 1 ea pear-cut into batonnets, 10 oz gorgonzola-cut into slices, 6 ea scallion stalks- sliced, 8 ea whole garlic confit, 1 ea large endive (yellow only) -cut into pieces, 5 ea basil leaves-finely sliced (chiffonade)
- season steaks with kosher salt and fresh-cracked black pepper, saute in a VERY hot pan in 1 tblsp peanut oil until rare, set aside to rest and cool to room temperature before slicing
- 8 oz fresh shiitake, stems removed
- saute shiitake in 1/4 cup peanut oil until plumb, remove mushrooms with a slotted spoon, set aside
- in the same oil, saute the garlic and scallions until lightly browned, remove with a slotted spoon, set aside; to make the dressing, add 2 tblsp raspberry vinegar, a dash of maggi seasoning, kosher salt and cayenne pepper to the oil, whisk, check/adjust seasoning
- mix 1/3 of the dressing with the shiitake, scallion and garlic
- mix 2/3 of the dressing with the pear, basil and endive,
- place the endive and pear into a serving bowl
- top with the sliced steak, then with the shiitake, garlic and scallions; serves 2 entrees, 4 snacks or 6 appetizers
- Steak Salad Recipe # 91
- Steak Salad Recipe # 91
- Steak Salad Recipe # 91
- Sweet Bella
- Scary Bella
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