Tuesday, May 13, 2008
Steak and Semi-German Potato Salad
There was a request for steak salad for dinner tonight. The results were very memorable - a good example of how a dish can somehow magically exceed the sum of its component parts.
I started with a composed salad of mixed greens and herbs, endive, fennel, cherry tomatoes, minced red onion, and grilled marinated artichokes as the foundation. Then I took a hot baked Yukon Gold potato and sliced it up and tossed the slices with a squeeze of lemon juice and a few tablespoons of mustard vinaigrette and then layered the warm dressed potatoes on top of the composed salad. I sliced and heated the leftover steak and fanned out the slices on top of the potatoes, pouring the accumulated steak juices over everything, and voila! A little extra vinaigrette on the side, and dinner was served...