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Romaine in Spain Grilled Ceasar Salad
 
RecipeBeef Cuts
Romaine in Spain Grilled Ceasar Salad
Today’s lesson: Salad Transformation. Grill some hearty greens, like romaine and radicchio. Serve warm with slices of garlicky grilled Beef Petite Tender, a Spanish-style pimentón-sherry vinaigrette and shaved manchego cheese. See? Beef makes it easy to add a little Spanish class to any menu.
Yield: 24 servings
INGREDIENTSQUANTITYDIRECTIONS
Marinade: 
Combine marinade ingredients in large non-reactive container. Add beef petite tenders; turn to coat. Refrigerate, covered, 20 minutes to 2 hours, turning beef once during marinating.

Yield: 1-1/2 qts
Olive oil1 1/2 quarts
Chopped garlic1/2 cup
Pimentón (Spanish smoked paprika)1/4 cup
Beef Shoulder Petite Tenders (IMPS/NAMP 114F, PSO 1)9 pounds
Sherry Vinaigrette: 
Place vinegar, pimientos, mustard, garlic, Worcestershire sauce, pimentón and salt in blender container. Cover; process until smooth. With motor running, slowly add oil, processing until emulsified. Refrigerate, covered, until ready to use.

Yield: 5-1/4 cups
Sherry vinegar3/4 cup
Pimientos1 cup
Dijon-style mustard1/4 cup
Chopped garlic2 tablespoons
Worcestershire sauce2 tablespoons
Pimentón (Spanish smoked paprika)1 tablespoon
Kosher salt2 teaspoons
Olive oil3 cups
Garlic Croutons: 
Brush baguette slices with oil; grill on both sides. Rub garlic halves over both sides of grilled bread. Cut each slice diagonally in half.

Yield: 96 croutons
Baguette slices, 6- x 1/2-inch thick48 each
Olive oil as needed
Garlic cloves, cut in half24 each
  
Per order:

Grill 1 petite tender to medium rare to medium doneness. Carve into 1/4-inch-thick slices. Cut 1 romaine heart and 1 head radicchio lengthwise into quarters; brush with oil.

Grill on cut sides to make grill marks; season with salt and pepper and arrange on plate. Insert 4 Garlic Crouton halves upright between romaine and radicchio. Fan beef slices alongside. Drizzle 3 Tbsp Sherry Vinaigrette over all.

Garnish with 1 Tbsp pimientos, 1 Tbsp tomatoes and 2 Tbsp cheese.
Romaine hearts24 each
Radicchio di Treviso24 heads
Olive oil as needed
Kosher salt as needed
Ground black pepper as needed
Diced pimientos1 1/2 cups
Diced tomatoes1 1/2 cups
Manchego cheese, shaved3 cups


Nutrition information per serving: 1149 calories; 78 g fat(17 g saturated fat; 47 g monounsaturated fat); 120 mg cholesterol; 935 mg sodium; 61 g carbohydrate; 15.9 g fiber; 57 g protein; 18.1 mg niacin; 1.4 mg vitamin B6; 6.6 mg vitamin B12; 12.7 mg iron; 69.9 mg selenium; 8.9 mg zinc; 214.0 mg choline.
This recipe is an excellent source of fiber, protein, niacin, vitamin B6, vitamin B12, iron, selenium, zinc and choline.
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