Email to Stella      

Caesar Salad w/Grilled Beef Tenderloin & Roasted Red Peppers

Source of Recipe

Olenka, Toronto


List of Ingredients

1/4 cup olive or corn oil
1 tablespoon fresh lemon juice
2 teaspoons Worcestershire sauce
1 teaspoon Dijon mustard
1 garlic clove, minced
2 anchovies, finely cut (optional)
Salt
8 ounces beef tenderloin
Coarsely ground black pepper
3 cups torn romaine lettuce
1 cup torn radicchio leaves
1/2 cup grated Parmesan cheese
1/2 cup garlic croutons
Marinated Roasted Red Peppers (recipe follows)



Recipe

In a screw-top jar, combine oil, lemon juice, worcestershire sauce, mustard, garlic, anchovies, and salt. Shake well to blend; set aside. (This mixture can be prepared several hours in advance.)

Trim the beef of fat and season with black pepper. Cook beef on grill or in broiler until medium-rare. Remove from grill or broiler. Allow to stand while assembling salad.

Rinse lettuce and radicchio; pat dry and place in a large salad bowl. Add cheese. Pour dressing over salad; toss well. Divide salad on 2 dinner plates; sprinkle with croutons. Thinly slice beef and arrange over lettuce. Season salad with pepper to taste and garnish with Marinated Roasted Red Peppers.
Makes 2 servings.

MARINATED ROASTED RED PEPPERS:

1 medium red bell pepper
2 tablespoon red or white vinegar
1 garlic clove, minced
1/2 teaspoon dried tarragon
1/8 teaspoon salt

Place the pepper on a baking sheet and roast under a broiler, cooking just until the skin is blistered and lightly browned on all sides. Remove from oven. Cover pepper with a damp paper towel. When cool enough to handle, peel off skin. Cut off the stem end and slice the pepper lengthwise; remove seeds and membrane. Thinly slice pepper and place in a small bowl. Combine olive oil, vinegar, garlic, tarragon, and salt; pour over pepper. Cover and refrigerate until serving time.
Makes 2 servings.