December 11, 2022
Roquefort-Radicchio Salad
GF
feeds 4
Ingredients
1 small head Radicchio lettuce
1 small head butter lettuce
1 endive
1 granny smith apple
8 oz roquefort (or blue) cheese
1 cup walnuts (soak in water night before)
1 tbsp champagne vinegar
1 tsp fresh squeezed lemon juice
4 tbsp EVOO (extra virgin oliveoil)
1/2 tsp kosher salt
pinch of freshly ground pepper
optional: a pinch of microgreens for garnish
Process
Cut the lettuces into 1/2" square pieces, then rinse in a collander and dry in a clean towel. Keep the lettuces rolled up in the towel while preparing rest of ingredients. In a large salad bowl, add the vinegar, lemon juice, salt and pepper. While whisking, slowly add the EVOO. Whisk until the dressing is emulsified. Taste and season with more salt and pepper as needed. Cut the apple into 1/4" cubes and toss with the dressing, just to coat. Toast the walnuts in a saute pan just until they turn light brown. Cut the nuts and cheese into 1/4" pieces and add most of them to the apples. Reserve a bit for garnish. Add the lettuces to the bowl and toss everything with the dressing. Garnish with remaining nuts and cheese. Optional: If you have any microgreens on hand, garnish with these as well.
Garlic-Rubbed Sirloin Steak
GF/DF option
feeds 4
Ingredients
2 lbs of bone-in Sirloin Steak (this will likely be 2 separate steaks)
3 cloves garlic, minced
1 tsp fennel pollen
1 tsp ground fennel
3 tsp finely minced rosemary
1 tbsp EVOO
butter or EVOO for searing
Process
Take steaks out of fridge, pat dry with a paper towel and let come to room temperature, about one hour. Mix the remainder of ingredients together and rub all over the steaks. Sear the steaks over med-high heat, in buttero or EVOO (I use about 1 tbsp of each), in a cast iron pan. This will take about 1-2mn per side. Finish in a pre-heated 400F oven, for about 5-7mn or internal temp reads 130F. Take out, cover loosely with foil and let rest for 10mn. Cut in slices, against grain. Serve!
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