Posted by Amy Andrews


Categories * Weeknight Dinners, Beef & Bison, Salads

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Salad for Dinner: Arugula, Couscous and Filet

If you live on the Peninsula here in the SF Bay Area, a trip to Eddie and Homa’s new olive oil shop in Burlingame, Del’Oliva, will get your kitchen basics top shelf, hopefully inspiring some new dinners around home.  Thanks to my friend, Betsy, we have this savory-sweet-salty-yummy main dish salad, her knock off from the local Il Fornaio (and better than the original, I might add!)

 

I left the steak out of the photo, so as not to discourage my veggie readers, and because the meat doesn’t photograph all that well.  If you like a good steak, this salad is a great way to practice eating meat as more of a condiment than as the main event  — something that will please your taste buds and make your body happier.  Enjoy!  (And set yourself free from exact measurements and have fun tossing together the salad.)

 

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Arugula, Coucous & Filet Mignon Salad

Ingredients

  • filet mignon, cooked serve warm, room temperature or chilled
  • couscous, freshly cooked and unseasoned
  • arugula
  • avocado cubed or sliced
  • 1/4 red onion very thinly sliced
  • 1 tbsp raisins plumped in hot water, drained
  • 1 tsp capers drained
  • parmesan cheese (Parmigiano-Reggiano) freshly grated or thinly sliced

Salad Dressing

  • Dijon mustard Edmond Fallot brand
  • salt Maldon
  • sherry vinegar
  • olive oil
  • freshly ground black pepper

Instructions

  1. Cook the couscous according to package instructions – do not use any seasoning packet that may come with the couscous. Cook the steak to your preference, then set aside to rest.  (For a 2" steak, that takes a mere 3 - 4 minutes per side in a ripping hot cast iron pan with a little oil, or same timing on a hot grill. I shoot for 125° F internal temperature, then allow to rest off heat.)

  2. Mix the dressing in your salad serving bowl. Start with a dab of Dijon mustard (1/2 teaspoon or so), a few pinches of salt, and some sherry vinegar (about 2 teaspoons for 1-2 servings).   While whisking, drizzle in about twice as much olive oil as vinegar.  Taste (with a leaf of arugula) and adjust to your preference with more vinegar or oil.  Add a few grinds of fresh black pepper.

  3. Put the arugula in the salad bowl with the dressing, add the couscous, avocado, drained raisins, and capers and toss to combine.  Plate and top with parmesan and steak slices.  





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