Everyday LEFTOVERS.
When I"m having people over for dinner, I almost always make too much-better too much than too little, right? So the next night, I look in my fridge and see the leftovers: that leftover half-steak, or breaded veal cutlet, or small bowl of grilled seafood from my seafood salad. But do I really want to have the same meal tonight that I had last night? No. So instead of just reheating my leftovers and having dinner deja vu, I figure out a way to use those leftovers as an ingredient in something new. The half-steak becomes a delicious steak salad, the cutlet becomes one of the best sandwiches you can imagine, and the seafood turns an ordinary side-dish risotto into a main-dish centerpiece.
STEAK SALAD.
The beauty of a dish like this is that you get just enough meat to feel satisfied that you"ve had a substantial meal, but you"ve actually consumed a much greater proportion of healthy greens than of red meat. Plus, it can serve four people on the budget of one steak.
4 MAIN-COURSE SERVINGS.
head of romaine lettuce, cut into bite-size pieces head of romaine lettuce, cut into bite-size pieces
2.
large heads of Belgian endive, thinly sliced crosswise (about 3 cups) large heads of Belgian endive, thinly sliced crosswise (about 3 cups)
3.
cups fresh baby arugula cups fresh baby arugula
12.
cherry tomatoes, halved cherry tomatoes, halved .
red onion, thinly sliced into rings red onion, thinly sliced into rings
4.
ounces Gorgonzola cheese, coa.r.s.ely crumbled ounces Gorgonzola cheese, coa.r.s.ely crumbled
Red Wine Vinaigrette
About teaspoon salt
About teaspoon freshly ground black pepper
1.
pound leftover steak (such as New York, rib eye, or filet mignon), cut crosswise into thin slices pound leftover steak (such as New York, rib eye, or filet mignon), cut crosswise into thin slices
In a Large Bowl, toss the lettuce, endive, arugula, tomatoes, and onion to combine. Add half of the cheese and toss the salad with enough vinaigrette to coat. Season the salad with salt and pepper to taste. Divide the salad equally among 4 plates and top with the steak slices. Drizzle more vinaigrette over the steak slices and sprinkle with the remaining cheese. Serve immediately. toss the lettuce, endive, arugula, tomatoes, and onion to combine. Add half of the cheese and toss the salad with enough vinaigrette to coat. Season the salad with salt and pepper to taste. Divide the salad equally among 4 plates and top with the steak slices. Drizzle more vinaigrette over the steak slices and sprinkle with the remaining cheese. Serve immediately.
RED WINE VINAIGRETTE.
A simple, light, and versatile dressing that can be used to top any salad. The honey adds a little sweetness and rounds out the flavors.
MAKES 1 CUPS
cup red wine vinegar cup red wine vinegar
3.
tablespoons lemon juice tablespoons lemon juice
2.
teaspoons honey teaspoons honey
2.
teaspoons salt, plus more to taste teaspoons salt, plus more to taste
1.
cup olive oil cup olive oil
Freshly ground black pepper
Mix the vinegar, lemon juice, honey, and 2 teaspoons salt in a blender. With the machine running, gradually blend in the oil. Season the vinaigrette with salt and pepper to taste.
MILANESE SANDWICH.
This sandwich can be made with any meat prepared in the Milanese style (see recipe recipe)-veal, chicken, or pork. You can use whatever ingredients you want, but the combination below tastes great.
SERVES 2.
2.
Italian or French rolls (each about 6 inches long), halved horizontally Italian or French rolls (each about 6 inches long), halved horizontally .
ripe avocado, peeled, pitted, and sliced ripe avocado, peeled, pitted, and sliced
2.
teaspoons extra-virgin olive oil teaspoons extra-virgin olive oil