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Main-dish salads: they combine meat, vegetables.

Meat and vegetables team up in distinctive ways in these two main-dish salads. The first pairs tongue with a mixture of herb-seasoned white kidney beans and tomatoes. You have a choice of meats: because veal tongues (which are usually much smaller than beef tongues) are sometimes difficult to find, we offer an easy alternative of using sliced cooked beef tongue from the delicatessen. The second salad combines eggplant, zucchini, and onions with slices of beef tenderloin. Although the recipe looks long, it breaks down into easy steps. Up to a day ahead, roast vegetables and the beef (in sequence if you have only one oven). These ingredients go onto peppery arugula and get topped with parmesan cheese; accompanying them is a dried tomato mayonnaise. Tongue and White Bean Salad For a quick version of this salad, skip cooking the tongue and buy I pound thinly sliced beef tongue (shaped in a loaf) at the delicatessen. Since you won't have broth from cooked veal tongue, moisten the beans with 1 tablespoon olive oil.
2 pounds veal tongues
 3 cups water
 2 cans (1 5 oz. each) cannellini (white
 kidney beans), drained and
 rinsed
 1/2 pound firm-ripe Roma-type
 tomatoes, cored and coarsely
 chopped
 1/4 cup firmly packed fresh basil
 leaves, finely chopped; or 2
 teaspoons dry basil leaves
 1 tablespoon chopped fresh or 1
 teaspoon dry oregano leaves
 2 tablespoons cider vinegar
 1 tablespoon butter or margarine
 6 large lettuce leaves, rinsed and
 crisped
 Salt and freshly ground pepper
 Dijon mustard


Rinse tongues well and put in a 3- to 4quart pan; add water. Cover and bring to a boil over high heat; reduce heat and simmer until tongues are very tender when pierced, about 2 hours. Lift out tongues and set aside. Boil broth, uncovered, on high heat until reduced to 1/2 cup, about 10 minutes; set aside. When tongues are cool enough to handle, pull off and discard skin, and trim off any bones, gristle, or fat. If made ahead, cover tongues and broth; chill up until next day. To use broth, reheat until it liquefies. In a bowl, mix beans with tomatoes, basil, oregano, vinegar, and 1/4 cup of the broth. Cut tongues crosswise and on the diagonal to make 1/4-inch-thick slices. Melt butter in a 10- to 12-inch frying pan over medium-high heat. Fill pan, without crowding, with tongue slices; cook until browned on both sides, about 2 minutes total, turning slices over once. Drain on paper towels. Repeat to brown remaining tongue. Lay I lettuce leaf on each of 6 dinner plates. Spoon 1/6 of the bean mixture onto each leaf. Arrange equal portions of tongue beside beans; moisten meat with remaining broth. Add salt, pepper, and mustard to taste. Serves 6. Per serving:288 cal.;25g protein; 9.7gfat, 24g carbo.;446mg sodium; chol.data not available. Roasted Beef and Vegetable Salad
 About 1/4 cup extra-virgin olive oil
 or salad oil
 4 Asian eggplants (about 1/2 lb. total),
 stems trimmed, cut in half
 lengthwise
 3 tablespoons balsamic vinegar or
 red wine vinegar
 4 small (about 3/4 lb. total) zucchini,
 ends trimmed, cut in half
 lengthwise
 4 small (about 1 1/2 lb. total) red onions,
 peeled and cut in half crosswise
1 1/2 pounds beef tenderloin, external fat
 trimmed
 4 cups (about 4 oz.) arugula, rinsed
 and crisped
 2 ounces thinly shaved or finely
 shredded parmesan cheese
 Dried tomato mayonnaise (recipe
 follows)
 Salt and freshly ground pepper


Line a 10- by 15-inch pan with foil and coat lightly with oil. Lay eggplant, cut side up, in a single layer in pan. Mix 2 tablespoons oil with vinegar and brush 13 of the mixture over eggplant. Bake in a 475 deg oven until eggplant is browned and very soft when pressed, 25 to 30 minutes. Slide foil with eggplant off pan. Line same pan and another 10- by 15-inch pan with foil. Oil both lightly. Arrange zucchini, cut side up, in a single layer in 1 pan. Put onion, cut side down, in the other pan. Brush vegetables with remaining oil vinegar mixture. Bake in a 500 deg. oven until vegetables are well browned, 30 to 40 minutes; switch pan positions halfway through baking. Slide foil with vegetables off pans and set aside to cool. If made ahead, put separately into containers, cover, and chill up until the next day. Bring to room temperature to use. Set beef in center of 1 of the pans; bake in a 450 deg oven until a thermometer inserted in thickest part registers 125 deg for rare (cut to test), about 25 minutes. Let cool to room temperature. If made ahead, wrap airtight and chill up until the next day. Slice meat 1/4 inch thick across grain. Mix arugula with 1 tablespoon oil and divide among 4 dinner plates; top with cheese. Alongside, arrange equal portions of eggplant, zucchini, onion, and beef. Offer tomato mayonnaise, salt, and pepper to add to taste. Makes 4 servings. Per serving without tomato mayonnaise: 508 cal.; 44 g protein; 29 g fat,- 17 g carbo.; 339 mg sodium; 115 mg chol. Dried tomato mayonnaise. Mince /4 cup drained oil-packed dried tomatoes; mix with 1/4 cup mayonnaise. If made ahead, cover and chill the mixture up to 2 days. Makes 1 cup. Per tablespoon:86 cal; 0.2g protein; 9.3g fat; 0. 7g carbo.; 139 mg sodium; 6. 1 mg chol. Li
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Title Annotation:recipes
Publication:Sunset
Date:Jun 1, 1990
Words:909
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