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Fernet Charred Steak Salad

From the restaurant: Citizen Public House


Serves:
-

 

Ingredients:
4 cups baby kale
1 cup beet chips (or sweet potato chips)
1 cup mizuna or arugula
Fernet marinade (see recipe below)
Maytag blue cheese dressing (see recipe below)
Spiced pecans (see recipe below)
Combine, toss and serve.
For the fernet marinade:
¼  cup fernet
¼  cup Dijon
½  cup brown sugar
¼  cup soy
1/8 cup Worcestershire
½  beef tenderloin
For the Maytag blue cheese dressing:
1 cups mayo
¼  cup buttermilk
½  cup Maytag blue crumbled
juice of one lemon
pinch coarse black pepper
For the spiced pecans:
½ pound pecans
¼  cup brown sugar
½  egg white
pinch salt
pinch clove
pinch cinnamon

 

Preheat:
Oven to 300 degrees
Combine all ingredients thoroughly, spread out on sheet pan and toast in oven for 20 minutes.

 

Directions:
For the fernet marinade, combine all of the ingredients and combine with steak tips.
For the Maytag blue cheese dressing, combine all of the ingredients in a container with small hand blender

 

Serves:
-

 

Ingredients:
2 lbs ground veal
3 tablespoons olive oil
1 large onion
2 teaspoon salt
3 large eggs
2/3 cup bread crumbs
¼ cup Parmesan cheese
1 carrot
1 celery stick
¼ cup parsley
1 tablespoon fresh herbs
½ teaspoon black pepper

 

Preheat
Oven to 400°F

 

Directions:
Sauté the onions. Mix the onions into the other ingredients. Keep all other ingredients raw. Then shape the meat mixture into balls and put into oven for 30-35 minutes.

 

 


 

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