Beef Avocado Salad with Rosemary Dressing
Serves 6
Ingredients:
2 pounds grassfed, organic steak; cooked medium rare, cut in julienne strips
3 avocados
3 tomatoes, ripe but firm
1 purple onion, thinly sliced
1 bunch watercress, leaves only
Rosemary Dressing Ingredients:
2 small shallots
1 clove garlic
2 teaspoons parsley, minced
1 sprig fresh or ½ teaspoon dried rosemary
1½ Tablespoons Dijon-style mustard
½ cup lemon juice
2 teaspoons raw, unheated honey
1½ Tablespoons vermouth
2/3 cup raw wine vinegar
1 and 1/3 cups of extra virgin olive oil
Celtic sea salt, to taste
black pepper, freshly ground
Directions:
To make the dressing, crush and chop the shallots and garlic together. Mix these with the parsley, rosemary and mustard. Stir in the lemon juice, honey and vermouth and let this mixture stand for 2 hours (this portion may be done in advance and stored in refrigerator). Force the dressing through a sieve into a bowl. Add the wine vinegar. Whisk in the olive oil. Season with salt and pepper, to taste.
Add a portion of the dressing to the beef and stir to coat. (If you are starting with fresh meat, you may also marinate the meat in this dressing before cooking). Peel and chop the avocados and tomatoes. Add the avocados, tomatoes and onion to the dressed beef. Serve on a bed of watercress.
Recipe courtesy of Keith Tindall of White Egret Farm