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

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
>
>

"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.