Paintings below, including all the paintings displayed in the living room, are by Hans Susser (Soupi)
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Since I got old, occasionally my mind starts wandering aimlessly all over the place, sometimes I’ll get these “WOW” moments, when I realize the obvious………. 🙂 .
Such as this bonbon :
“When I create a dish I have not seen, prepared or eaten previously, it feels nearly the same as when I used to create a beautiful painting”.
I utilized canvas (the serving dish), paints (the ingredients), garnish/final-touch (the varnish) and, most important, a picture of a finished painting in my mind (a picture of a finished dish in my mind).
And there you have it – creativity, skills, and experience, applied to very different mediums 🙂
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(I used to paint in my spare time and was rather successful at selling my art for rather good $$$. Maria used to gold-, silver- and bronze-leaf the raw-wood frames for these paintings, as well as bespoke frames for other artist’s paintings.
For a few years, this provided us with a handsome, additional income, until I started my web business and, later on, this blog). 🙂
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But back to the present time and the dish at hand.
This steak salad recipe makes for a super delicious entrée for lunch or dinner, a light snack or anything else you want it to be (Buffet, anybody?).
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Bon Appétit ! Life is Good !
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Click here for more Steak Salad on ChefsOpinion
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P.S.
Instead of the more traditional croutons, I used tarallini (Small Taralli , (sometimes marketed as “Italian Love Knots”)
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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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- cut 20 oz top round center steak into strips, season with kosher salt and cayenne pepper to taste
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- 4 oz gorgonzola, 1 ea small avocado, 2 ea small cucumbers cored and sliced, 8 oz trimmed green beans, 8 oz blanched small potatoes, 1 med size apple, 1 small head of romaine, 1 ea red, green and yellow bell pepper, basil and chives (I decided not to use the pictured onion in this recipe)
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- season the beef and peppers with kosher salt, cayenne pepper and granulated garlic to taste, add 1 tblsp peanut oil to each
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- blanche, shock and drain the beans
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- cut the apple around the core into fine slices
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- grill the peppers
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- grill the msteak
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- mix all ingredients except the romaine, basil and avocado with 7/8 of a cup of raspberry vinaigrette
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- place the avocado and romaine on a serving platter, drizzle with the remaining vinaigrette, top with the salad mixture
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- top the salad with the crumbled gorgonzola, the tarallini and the sliced chives
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- Steak Salad – Recipe # 1379
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- Steak Salad – Recipe # 1379
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- Steak Salad – Recipe # 1379
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- Steak Salad – Recipe # 1379
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ChefsOpinion 