Chiana Beef & Vinaigrette Vegetable Salad
Wash all the vegetables (except the radicchio or arugula)
Add 2 quarts of water and 1 quart of vinegar to a large pot
Add all the spices and herbs to the pot of water and vinegar
Blanch the vegetables for about 5 minutes
Drain and dry the vegetables on paper towels.
Wash the radicchio and slice thin or leave the leaf whole.
Place the cooked veggies in a jar and cover with olive oil.
Wash and dry the meat. Remove excess fat.
Slice thin or cube the meat. Sear with olive oil and rosemary in an cast iron skillet for a few minutes.
Add salt and balsamic vinegar.
Serve over the radicchio or arugula and arrange the vegetables around it.
Ingredients
Directions
Wash all the vegetables (except the radicchio or arugula)
Add 2 quarts of water and 1 quart of vinegar to a large pot
Add all the spices and herbs to the pot of water and vinegar
Blanch the vegetables for about 5 minutes
Drain and dry the vegetables on paper towels.
Wash the radicchio and slice thin or leave the leaf whole.
Place the cooked veggies in a jar and cover with olive oil.
Wash and dry the meat. Remove excess fat.
Slice thin or cube the meat. Sear with olive oil and rosemary in an cast iron skillet for a few minutes.
Add salt and balsamic vinegar.
Serve over the radicchio or arugula and arrange the vegetables around it.