01 September, 2011

Bachelor Salad | Mixt Salads

Image via Culinate

Bachelor Salad ingredients
Makes 4 servings
For potatoes:
2 large Yukon Gold potatoes, diced
2 Tbsp extra-virgin olive oil
2 sprigs rosemary
4 sprigs thyme
Sea salt and freshly ground black pepper

For dressing:
1/2 cup balsamic vinegar
2 tsp Dijon mustard
1 tsp chopped fresh garlic
1 tsp sliced shallot
1 tsp fresh thyme leaves
1 tsp sugar
1 cup canola oil
Sea salt and freshly ground black pepper

For salad:
1 Tbsp canola oil
2 large yellow onions, chopped
4 (6-oz each) prime filets mignon
2 heads red-leaf lettuce, leaves separated
2 large Early Girl tomatoes, quartered and sliced
1/2-LB Roquefort blue cheese

Preheat the oven to 375ºF. Preheat the grill to High.

Roast the potatoes: In a bowl, toss the potatoes with the extra-virgin olive oil, rosemary, thyme, and salt and pepper. Place on a baking sheet and roast for about 20 minutes, or until golden brown.

Make the dressing: Combine the vinegar, mustard, garlic, shallot, thyme, and sugar in a blender. Slowly add the canola oil in a stream and blend to emulsify. Season with salt and pepper and set aside.

Caramelize the onions: Heat the 1 tablespoon canola oil in a sauté pan over medium heat. Sauté the onions for 10 to 12 minutes, until the natural sugars caramelize.

Make the steaks: Season the steaks with salt and pepper. Turn the grill to medium-high. Grill the steaks for about 7 minutes per side, until medium-rare. Remove the steaks from the grill and let them rest for about 3 minutes before slicing into 1-inch cubes.

Plate each serving: Toss 3 ounces red-leaf lettuce, slices from half a tomato, 2 tablespoons blue cheese, 1/2 cup potatoes, and 3 tablespoons onions with 2 tablespoons of the dressing. Season with salt and pepper and top with the cubes of steak.

This recipe is from Andrew SwallowMixt Salads: A Chef's Bold Creations (Ten Speed Press, an imprint of the Crown Publishing Group , a division of Random House, Inc, 2010), 63.

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