"Steve Y" > wrote in message
...
> 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

>> 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

I probably wouldn't use it all. And not even necessarily on this particular
salad. The article said the dressing keeps in the fridge for up to 2
weeks.........

e.