Tag Archives: arugula

Roasted Veggie Salad with Lemon Vinaigrette

This is by far my favorite salad The Chef has made to date. And not just because I got to eat it while watching The. Most. Shocking. Bachelor. Finale. EVER. (Which it wasn’t even – I mean, Brad picked Emily. That girl was so good-looking even I was in love with her, and I usually only go for Latinas. Sup Eva Mendes.)
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But I digress. Whenever you give me roasted mushrooms and tomatoes of any kind, I am happy, and the combination of both with the crunchy walnuts was fantastic. The Chef says the tangy vinaigrette is also great as a sauce on chicken or fish. I just thought it would be highly drinkable… if you’re into that sort of thing.
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Lemon Vinaigrette:
1/4 cup extra-virgin olive oil
2 tablespoons fresh lemon juice
1/2 teaspoon Dijon-style mustard
1/2 shallot, minced
zest of one lemon
1 clove garlic, minced
salt and pepper to taste

  1. In a mixing bowl, add everything except oil and combine.
  2. Slowly add oil to emulsify.

Roasted Veggie Salad:
1 pound portabella mushrooms, sliced
arugula, half of a container
6 *yellow tomatoes, quartered
crumbled goat cheese, a few “sprinkles” (We’re very technical here.)
walnuts, chopped, a few “handfuls”
salt and pepper to taste

  1. Preheat oven to 375.
  2. Toss mushrooms and tomatoes in oil, salt and pepper. Lay out on sheet pan and roast for 20 minutes. (The Chef likes to serve these veggies at room temp, and I agree.)
  3. Toss arugula with dressing and top with veggies, goat cheese, and walnuts.

*You can obviously use red tomatoes if necessary, but these are prettier and have a great flavor, so try to snag some if you can.
**Also fairly obvious is the fact that this picture is not of the same version of the salad written above. Mainly because I was too involved in finding out whether or not Chantal was gonna wig out and deck Brad when he basically denied ever liking her on “After the Final Rose” (She didn’t – LAME.), and I forgot to take a photo. The Chef says he makes this a lot, though, so we”ll replace this one shortly.

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Filed under Marinades, Salad, Salad dressings, Side dishes, Veggies

Matambre ~ The “Hunger Killer” ~ Rolled Steak

Wikipedia tells me “Matambre” is a beef dish from Central America. The Chef tells me it  is called “The Hunger Killer.” As if that name weren’t enough, I have actually had this before, and it’s as good as the name would indicate.

1 whole flank steak, 1 1/2 to 2 lbs., double butterflied*
1 1/2 cup cherry tomatoes, halved
1 cup Gouda cheese, cubed
1 cup of Arugula, washed and patted dry
salt and pepper to taste
butcher’s twine

  1. Preheat oven to 400 degrees.
  2. Double butterfly flank steak and tenderize. ( It’s pretty tricky, so ask your butcher to do it for you.)*
  3. Season with salt and pepper. Top with arugula, tomato halves, and gouda.
  4. Roll steak and tie at 1 1/2 inch intervals. ( Use the butcher’s twine for this step.)
  5. Sear steak on all sides over medium high heat, seam-side down.
  6. Put pan in oven until internal temperature of 140 is reached ( about 30 minutes).
  7. Remove from oven and let rest 10 minutes. Remove twine and slice up.
  8. Top with chimmichurri sauce.

*To do this yourself, split the meat almost – but not completely – through to the opposite edge. Open the two halves flat to resemble a butterfly shape. After butterflying, tenderize steak by placing plastic wrap over it and pounding with a meat mallet.

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Filed under Beef, Main Course, Meat

Red Potatoes with Arugula

This is not your usual red potato salad, and that’s a very good thing. Cream, whole-grain mustard and arugula make it the perfect mix of smooth and spicy. It’s served warm and is a great way to class-up your weeknight dinners. Cuz we’re all about the class here.

2 pounds red potatoes
salt to taste
1/2 cup heavy cream
1/2 cup chicken stock
2 tablespoons of whole-grain Dijon mustard
cracked black pepper
1/4 to 1/2 pound of arugula

  1. Boil potatoes in salted water, until they are tender, about 30 to 40 minutes.  Drain them and let moisture steam off.  When they are cool enough to handle, cut them into 1/2 inch thick slices.
  2. In a medium saucepan, add cream, stock, and mustard.  Reduce by one-third over medium high heat, about 5 minutes.
  3. Add potatoes and toss to coat. Stir in butter and season with salt and pepper to taste.
  4. Bring the cream comes to a simmer, add the arugula and continue to cook until arugula is completely wilted (about 30 seconds). Serve up.

 

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Filed under Side dishes, Veggies