I have some steak left over from last night’s meal (which was intentional) because I was looking forward to making this salad. Though this is more American than Italian, it’s a wonderful way to make use of leftover steak and two local vegetables that are at their prime right now–spinach and asparagus.
The salad is composed of sliced rare filet, roasted peppers, asparagus, tomatoes and blue cheese–all piled high on top of a mountain of spinach. The dressing for the spinach is lemon juice, olive oil and salt.
First, prepare the roast peppers–preheat the grill. Take each pepper and slice off flat (as possible) sections, removing them from the center stem and seeds. Lay those flat sections skin side up in a roasting pan lined with foil.
Next, place under the broiler and char the skins. It’s important to char most of the surface of the peppers evenly all around–it makes peeling easier.
Next, remove from oven, fold over the foil and crimp edges so that peppers steam in the tightly wrapped package. When they’re cool enought to handle, rub off the skins with your fingers (you’ll notice that any areas that were not sufficiently charred will be stubborn to remove).
Slice the peppers into strips and proceed with the recipe.
Next, lightly blanch the asparagus in boiling salted water and refresh in cold water.
Assuming you already have some perfectly grilled steak, you’re ready to assemble the salad.
6 oz. rare filet mignon, sliced thin
6 cups spinach, washed, dried and sliced into 1/2″ ribbons
1 lb asparagus, blanched for about 2 minutes, then refreshed in cold water
2 roasted peppers, sliced into 1/2″ ribbons
1/2 pint grape tomatoes, cut in half
2 -3 ounces blue cheese (any variety you like)
juice of half a lemon
2 tbls olive oil
salt and pepper to taste
In a mixing bowl, dress the spinach leaves with lemon, oil and salt. Taste for salt.
Arrange asparagus in 3 piles on each plate. Pile high with spinach. Place steak on top. Arrange other ingredients around steak. Top with freshly ground black pepper.