Insalata Bistecca Recipes

INSALATA BISTECCA

Steps:

• Place steak in a preheated hot broiler about 4 inches from the flame.
• Cook about 3 minutes on each side, depending on the thickness of the steak.
• Steak should be on the rare side.
• Remove to a plate to cool; if possible, do not refrigerate before using as the steak will dry out somewhat.
• While the steak is cooling, wipe the mushrooms clean with a damp cloth and trim the stem ends.
• Slice the mushrooms thinly with a sharp knife.
• Cut the green onions, discarding the green tops, into paper-thin rings.
• Cut the tomatoes into ½-inch dice.
• When the steak has cooled to room temperature, cut it against the grain into ¼ inch thick slices.
• If the slices are particularly long, cut them in half crosswise.
• Combine the sliced steak with the mushrooms, green onions, tomatoes, and parsley in a big bowl; set aside.
• Make the dressing-combine olive oil, vinegar, mustard, garlic, shallot, salt, and pepper in a small bowl.
• Beat with a whisk and pour over the steak salad mixture.
• Toss gently and serve on lettuce leaves.

MIXED SALAD (INSALATA MISTA)

Steps:

• Blend the basil, vinegar, 1 teaspoon of salt, and 1/2 teaspoon of pepper in a blender. With the machine running, gradually blend in the oil.
• Place the arugula and radicchio in a wide shallow bowl. Using a vegetable peeler, shave the carrot over the salad. Shave the cucumber into a medium bowl. Pat the cucumber shavings with paper towels to absorb the excess moisture. Add the cucumbers to the salad.
• Do-Ahead Tip: The vinaigrette and salad can be prepared 1 day ahead. Cover separately and refrigerate. Whisk the dressing to blend before using.
• Toss the salad with enough dressing to coat. Season the salad, to taste, with salt and pepper, and serve.