Steak & Summer Bean Salad
1 beef filet
Salt and pepper to taste
Season your steak with salt and pepper and grill until desired doneness. Let rest before slicing.
Farro & Bean Salad
10 ounces (about 2-3 cups) green beans cooked on the grill or seared in a pan
Extra virgin olive oil, as needed
¼ teaspoon smoked paprika
½ cup dry farro, cooked according to package instructions, cooled to room temperature
Small bulb fennel, shaved thin on a Japanese mandolin
2 large ripe heirloom tomatoes, cut into large chunks or wedges
½ tablespoon Italian parsley, chopped fine
½ tablespoon dill, roughly chopped
Toss the green beans with a drizzle of olive oil and the smoked paprika. Season with salt and pepper. Grill until tender but crispy. Once cool, trim the ends and cut into thirds on a bias.
Toss the cooked green beans with the farro, shaved fennel, tomatoes and herbs. Season with as much of the balsamic-soy vinaigrette as desired.
1 shallot, brunoise
1 garlic clove, grated on a microplane
½ tablespoon Dijon mustard
¼ cup aged balsamic vinegar
2 tablespoons sherry vinegar
1½ tablespoons soy sauce
¼ cup & ½ cup extra virgin olive oil
salt and pepper to taste
Whisk together all ingredients for the vinaigrette except for the oils. While whisking, drizzle in the oils, mixing until emulsified. Season to taste with salt and pepper.