Rare Beef Anchovy Salad With Rocket Caesar Dressing Recipes

BEEF BRUTUS: CAESAR SALAD WITH SLICED SIRLOIN STEAK

Steps:

• Preheat an indoor electric grill to high, outdoor gas grill to medium high or, prepare charcoal.
• Brush meat on both sides with Worcestershire, balsamic, and oil. Let meat rest 10 minutes. Grill meat 4 to 6 minutes on each side (that is medium-rare to medium-well range). Let meat rest another 5 to 10 minutes for juices to redistribute before you slice steak to serve. Slice meat on an angle, thinly, against the grain of the meat.
• To make dressing, combine anchovies, garlic, and oil in a metal or heatproof glass bowl. Place bowl on grill top and cover grill. Cook oil mixture 2 or 3 minutes or until garlic is speaking by sizzling in oil. Remove dressing from heat and beat warm oil with a fork until the anchovies break up completely and dissipates in oil. Cooked anchovies melt away easily and the flavor changes from fishy to nutty. Transfer oil mixture to a large salad bowl. Add Worcestershire, lemon juice, egg, pepper, and cheese while beating with fork. Toss greens to coat with dressing. Brown garlic bread under broiler or on outdoor grill and cut the bread into chunks.
• To serve, pile Caesar salad greens on plate, garnish with chunks of garlic bread (rather than traditional croutons) an extra sprinkle of cheese, black pepper; a pile of thinly sliced sirloin along side.

CLASSIC RESTAURANT CAESAR SALAD

Steps:

• Mash garlic with anchovies in a large salad bowl. Whisk lemon juice, red wine vinegar, Dijon mustard, egg yolk, and Worcestershire sauce into the anchovy mixture until mixture is smooth and creamy. Gradually whisk olive oil into the dressing, pouring the oil into the dressing in a thin stream while stirring constantly. Season with salt and black pepper.
• Gently mix romaine lettuce and Parmesan cheese into the dressing until thoroughly coated; serve salad topped with croutons.

BIRDMAN'S CAESAR SALAD DRESSING

Steps:

• Place salt, eggs, sugar, dry mustard, lemon juice, Parmesan cheese, garlic, red wine vinegar, canola oil, hot pepper sauce, Worcestershire sauce, and olive oil in a blender in the order listed. Blend on high until creamy.

PERFECT CAESAR SALAD DRESSING

Steps:

• In a blender, combine the first 10 ingredients; cover and process until blended. While processing, gradually add oil in a steady stream. Stir in Parmesan cheese. Chill until serving.

RARE BEEF & ANCHOVY SALAD WITH ROCKET & CAESAR DRESSING

Steps:

• Heat the barbecue or griddle pan to medium-high and oven to 200C/180C fan/ gas 6. Oil the beef, season generously, then griddle or barbecue, fat-side down, for 5 mins until well crusted and dark. Turn the meat and sear on all other sides, turning it every 2 mins or so until charred all over. If you're using a griddle, spoon out any excess fat if you need to. Transfer the pan to the oven or move the beef to a cooler part of the barbecue, then cook for 25 mins. Rest for 30 mins. In the meantime, make the dressing (see recipe below), then set it aside in the fridge.
• Thinly slice the beef and lay the slices over a large platter. Mix together the rocket, beansprouts and torn anchovies, mix with 100ml of the dressing, then throw the salad over the meat. Drizzle with more dressing, scatter over Parmesan shavings and serve with bread or new potatoes.

CHEESY CAESAR SALAD DRESSING

Steps:

• Bake bread cubes 8 min 325 degrees and then fry lightly in some of the olive oil and garlic, as needed. Toss until crispy and golden.
• Set aside to drain on paper towels.
• Crush the garlic cloves and salt into a paste in a large wooden salad bowl, using the back of a wooden salad serving spoon.
• Add the anchovies and do the same. Add the Worcestershire sauce, dry mustard, lemon juice and pepper. Whisk in the remaining oil until thoroughly combined.
• Add the grated Parmesan cheese and whisk again until combined.
• Add the coddled eggs and whisk until blended toss.
• Add lettuce and toss until coated Top with shaved or shredded Parmesan cheese. Serve.
• * To Make Coddled Eggs: Put egg (in the shell) in saucepan of room temperature water. Bring water to a simmer and simmer 1 minute. Drain and cool egg immediately by running cool water over it. It will be soft and the white still runny.
• Adding the eggs is optional but oh so good.
• The volumes have ranges to play with your own palette.
• Reserve left over dressing as it will keep for weeks.

RARE BEEF SALAD WITH TARRAGON AIOLI AND BALSAMIC DRESSING

Steps:

• Preheat oven to 425F (220C).
• While the oven is heating, bring the beef to room temperature, and make the balsamic dressing: Place the balsamic vinegar, port and brown sugar in a medium-sized sized saucepan, and stir. Bring to the boil, then immediately reduce heat, and simmer until reduced to less than 1 cup of syrup. Cool.
• Rub the beef with olive oil, and season with salt and pepper. Tie it with kitchen string so that it retains its shape.
• Heat a heavy, preferably non-stick skillet, and seal the meat on all sides.
• Place seared beef on a baking tray and roast in the oven for 15 minutes, or longer to your preference. Allow it to rest, in a warm place, for 30 minutes.
• While the oven is still on and the meat is resting, place the bread on a baking tray, drizzle or brush with olive oil, and bake until golden. Cool.
• Meanwhile prepare the salad: Blanch the beans in boiling salted water for 2 to 3 minutes, until barely cooked. They should remain crisp. Refresh in hot water immediately, then drain. Peel and slice the roasted red bell peppers into bite-sized pieces. Skin, seed and dice the tomatoes.
• Slice beef and transfer it to a suitable-sized serving bowl, along with the juices.
• Add the salad ingredients - beans, bell peppers, tomatoes, parsley, salad greens, and bread - and mix together gently.
• Fold through the tarragon aioli.
• Serve drizzled with reduced balsamic.