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
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 oil||1 1/2 quarts|
|Chopped garlic||1/2 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 vinegar||3/4 cup|
|Dijon-style mustard||1/4 cup|
|Chopped garlic||2 tablespoons|
|Worcestershire sauce||2 tablespoons|
|Pimentón (Spanish smoked paprika)||1 tablespoon|
|Kosher salt||2 teaspoons|
|Olive oil||3 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 thick||48 each|
|Olive oil|| as needed|
|Garlic cloves, cut in half||24 each|
| || |
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 hearts||24 each|
|Radicchio di Treviso||24 heads|
|Olive oil|| as needed|
|Kosher salt|| as needed|
|Ground black pepper|| as needed|
|Diced pimientos||1 1/2 cups|
|Diced tomatoes||1 1/2 cups|
|Manchego cheese, shaved||3 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.