Seems a lot of dressing for what is a small quantity of salad but would
willingly try it if 'er indoors would eat rare meat

Steve

elaine wrote:
> Thought this salad dressing might be different. And I really enjoy
> cumin..........
>
>
>
> Warm Beef Salad with Toasted Cumin Vinaigrette
>
>
>
> Serves 2
>
> For the vinaigrette:
>
> - 2 tablespoons (25 mL) cumin seeds
>
> - 6 tablespoons (100 mL) red wine vinegar
>
> - 2 tablespoons (25 mL) rice vinegar
>
> - 2 tablespoons (25 mL) water
>
> - 11/2 tablespoons (20 mL) Dijon mustard
>
> - 1 small garlic clove
>
> - 11/2 cups (375 mL) olive oil
>
> For the salad:
>
> - 1 large or 2 small ears of corn, husked
>
> - 1 tablespoon (15 mL) vegetable oil
>
> - Salt and freshly ground pepper
>
> - Two 6-ounce (170-g) beef tenderloin fillets
>
> - 1/2 pint (6 ounces/170 g) cherry tomatoes, halved
>
> - 1/2 small red onion, halved and thinly sliced
>
> - 2 cups (500 mL) arugula, or other greens
>
>
>
> 1. To make the vinaigrette, heat a small skillet over medium-high heat. Add
> cumin seeds and stir until lightly browned and beginning to smoke, about 1
> or 2 minutes. Remove from heat and transfer to a plate to stop toasting.
>
> 2. Add both vinegars and water to the skillet and cool to lukewarm. Transfer
> to blender with toasted cumin; add mustard and garlic and blend until
> smooth, about 10 seconds. With the motor running, add oil in a thin stream
> and blend until creamy. If the vinaigrette is too thick, add a couple of
> extra tablespoons of water to thin it out slightly.
>
> 3. To prepare the salad, preheat barbecue to medium-high. Brush corn with
> vegetable oil and sprinkle with salt and pepper. Grill corn until browned in
> spots, turning occasionally, about 10 minutes. Cool. Cut corn kernels from
> cobs and set aside.
>
> 4. Season steak fillets with salt and pepper and grill to desired doneness,
> about 4 minutes per side for medium-rare. Let rest 5 minutes at room
> temperature, then slice thick just before serving.
>
> 5. Combine tomatoes, onion, arugula and corn in a large bowl. Add 1/2 cup
> (125 mL) of the vinaigrette, or more to taste, and toss. Top with sliced
> beef and serve immediately.
>
> © The Ottawa Citizen 2007
>
>
> elaine
>
>