Thought this salad dressing might be different. And I really enjoy
cumin..........
Warm Beef Salad with Toasted Cumin Vinaigrette
Serves 2
For the vinaigrette:
- 2 tablespoons (25 mL) cumin seeds
- 6 tablespoons (100 mL) red wine vinegar
- 2 tablespoons (25 mL) rice vinegar
- 2 tablespoons (25 mL) water
- 11/2 tablespoons (20 mL) Dijon mustard
- 1 small garlic clove
- 11/2 cups (375 mL) olive oil
For the salad:
- 1 large or 2 small ears of corn, husked
- 1 tablespoon (15 mL) vegetable oil
- Salt and freshly ground pepper
- Two 6-ounce (170-g) beef tenderloin fillets
- 1/2 pint (6 ounces/170 g) cherry tomatoes, halved
- 1/2 small red onion, halved and thinly sliced
- 2 cups (500 mL) arugula, or other greens
1. To make the vinaigrette, heat a small skillet over medium-high heat. Add
cumin seeds and stir until lightly browned and beginning to smoke, about 1
or 2 minutes. Remove from heat and transfer to a plate to stop toasting.
2. Add both vinegars and water to the skillet and cool to lukewarm. Transfer
to blender with toasted cumin; add mustard and garlic and blend until
smooth, about 10 seconds. With the motor running, add oil in a thin stream
and blend until creamy. If the vinaigrette is too thick, add a couple of
extra tablespoons of water to thin it out slightly.
3. To prepare the salad, preheat barbecue to medium-high. Brush corn with
vegetable oil and sprinkle with salt and pepper. Grill corn until browned in
spots, turning occasionally, about 10 minutes. Cool. Cut corn kernels from
cobs and set aside.
4. Season steak fillets with salt and pepper and grill to desired doneness,
about 4 minutes per side for medium-rare. Let rest 5 minutes at room
temperature, then slice thick just before serving.
5. Combine tomatoes, onion, arugula and corn in a large bowl. Add 1/2 cup
(125 mL) of the vinaigrette, or more to taste, and toss. Top with sliced
beef and serve immediately.
© The Ottawa Citizen 2007
elaine