Sliced Herb And Garlic Tagliata Over Shaved Portobello Celery And Parmigiano Reggiano Salad Recipes

TAGLIATTA AND EVERYTHING SALAD

Steps:

• Let steaks rest to take the chill off. Preheat the grill or a grill pan or large skillet to medium high to high heat.
• Chop garlic, then finely chop herbs and mix together. Add lemon zest over the herb mixture and toss to combine. Add grill seasoning or salt and pepper to the pile and combine. Drizzle steaks with extra-virgin olive oil and rub liberally with herb mixture on all sides.
• Bring a few inches of water to a boil in a medium pan. Peel and slice beets 1/2 to 3/4-inch thick. Simmer beets until just tender, 6 to 7 minutes. Drain beets, cold shock them. Pat beets dry. Trim and slice the fennel into 1/2-inch thick pieces.
• Combine greens in a large shallow bowl or platter.
• Spray grill or grill pan with cooking spray. Grill beets, fennel and steaks 2 minutes on each side until evenly marked. Meat should still be pink inside. Allow meat to rest a few minutes.
• Whisk together the scallions, lemon juice, mustard, cumin, vinegar and stream in extra-virgin olive oil. Dress and season the salad greens. Slice the veggies and scatter over salad. Crumble cheese and arrange over vegetables. Serve salad, slice steak very thin on an angle and arrange meat over individual portions of salad and veggies.

SLICED HERB AND GARLIC TAGLIATA OVER SHAVED PORTOBELLO, CELERY, AND PARMIGIANO-REGGIANO SALAD

Steps:

• Preheat a grill pan, outdoor grill, or tabletop electric grill to high heat.
• Chop the garlic and set to one side of the cutting board. Zest 1 lemon on the cutting board. Pile all of the rosemary, all of the sage, half of the parsley leaves, and all but 1 tablespoon of the thyme leaves on top of the lemon zest. Chop the herb pile together with the lemon zest, then add the garlic to the pile and continue until all the herbs, zest, and garlic are finely chopped and combined. Add about a teaspoon each of coarse salt and black pepper to the pile and mash it into the herbs and garlic using the flat of your knife and the palm of your hand.
• Drizzle EVOO over the steaks liberally on both sides, then evenly smear the steaks with the good goop: garlic, herb, and zest mash. Grill the steaks for 2 minutes on each side for rare, 3 minutes on each side for medium to medium well. Let them rest for a few minutes before slicing.
• Cut the celery on a very acute angle, very thinly slicing the greens and stalks. Cut the portobellos straight across but slice them as thin as possible as well. Shred the cheese using a vegetable peeler to make long, thin pieces of Parmigiano-Reggiano. In a large bowl, arrange and combine the celery with the mushrooms and cheese and arugula leaves. Coarsely chop the remaining parsley and thyme leaves and scatter over the salad. Dress the salad with the juice of the zested lemon. Cut the lemon in half across and squeeze the juice out with the cut side facing up. The juice will spill out and down over the sides. It's messy, but it keeps the seeds in the lemon and out of your salad. Generously drizzle the salad with some EVOO to coat and toss the salad lightly with your fingertips. Season with salt and pepper.
• Cut the remaining lemon into wedges and squeeze a little juice over the cooked steaks. Slice the meat very thin against the grain and top with Worcestershire or lemon juice. Place a sliced steak on each dinner plate and top with mounds of the salad. YUMMO!