Chiana Beef & Vinaigrette Vegetable Salad
Ingredients
12.50 oz Rib eye steak
3.50 oz radicchio or arugula
3.50 oz green beans
3.50 oz cauliflower
3.50 oz asparagus
3.50 oz bell peppers
3.50 oz zucchini
1 qt white vinegar
cloves
cinnamon
peppercorn
mustard seeds
rosemary
salt
olive oil
Directions
1
Wash all the vegetables (except the radicchio or arugula)
2
Add 2 quarts of water and 1 quart of vinegar to a large pot
3
Add all the spices and herbs to the pot of water and vinegar
4
Blanch the vegetables for about 5 minutes
5
Drain and dry the vegetables on paper towels.
6
Wash the radicchio and slice thin or leave the leaf whole.
7
Place the cooked veggies in a jar and cover with olive oil.
8
Wash and dry the meat. Remove excess fat.
9
Slice thin or cube the meat. Sear with olive oil and rosemary in an cast iron skillet for a few minutes.
10
Add salt and balsamic vinegar.
11
Serve over the radicchio or arugula and arrange the vegetables around it.
CategoryMain Courses, Pork-Free, Salads
Ingredients
Ingredients
12.50 oz Rib eye steak
3.50 oz radicchio or arugula
3.50 oz green beans
3.50 oz cauliflower
3.50 oz asparagus
3.50 oz bell peppers
3.50 oz zucchini
1 qt white vinegar
cloves
cinnamon
peppercorn
mustard seeds
rosemary
salt
olive oil