Tuesday, September 04, 2007

roasted vegetable and steak salad

(serves 2)
2 striploin steaks, grilled medium rare
1 cob of corn, husked
10 garlic scapes, trimmed
10 green beans, trimmed
2 carrots, peeled, quartered lengthwise
6 baby beets, trimmed
6 baby turnips, trimmed
butter lettuce
1 large ripe tomato
3 tbs canola oil
2-3 tbs extra-virgin olive oil
2 tbs balsamic vinegar
kosher salt/fresh ground pepper
artisan bread
Boursin cheese
Toss all vegetables, except lettuce and tomato, together with canola oil in a medium bowl. Season with salt/pepper. Place beets and turnips in a medium roasting pan. Roast at 350F for 15 minutes. Add corn and carrots, continue roasting another 15 minutes. Add beans and garlic scapes, continue roasting another 15 minutes. Return vegetables to bowl. Slice corn kernels from cob. Toss vegetables with olive oil and balsamic vinegar. Season to taste. Divide roasted vegetables over beds of butter lettuce. Top with tomatoes and grilled steak. Serve with slices of artisan bread spread with Boursin cheese.

Where to find it: Garlic scapes are the green parts of a garlic plant. With a short season, they’re mild and taste like a cross between garlic, green beans and asparagus. Look for them at your local Farmer or produce market.

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