Recipe: Green Salad with Filet, Pear, and Homemade Bleu Cheese Dressing

Whilst at work this morning I got a text message from Brother O’Mara saying how nice it felt to be back to normal and could we have salad for dinner tonight? I had been about to send him the exact same sentiment myself. For the past week-and-a-half or so, our evenings have proceeded as follows:

Home from work at 5:15. “Ok, well, if we eat this [frozen pizza, boxed mac and cheese, bowl of cereal, donut] it will give us just enough time to fill our flasks, buy some OJ, and make it uptown when the first parade rolls.”

After the decadence that pretty much defines the Carnival season, we found ourselves craving something fresh and healthy. Or at least not from a box. Our bellies screamed, “Salad!” and we answered their requests with a meal that turned out to be exponentially more delicious than we initially anticipated it to be.

Green Salad with Filet, Pear, and Homemade Bleu Cheese Dressing

Serves 2

INGREDIENTS


Salad

1 bag spring mix

1 pear, thinly sliced

1/4 purple onion, thinly sliced

1 avocado, sliced

1/4 cup sliced almonds, toasted

1 roma tomato, sliced

8 oz. filet mignon


Dressing

3 tbsp. Cambozola* bleu cheese, softened

2 tbsp. olive oil

1 tsp. red wine vinegar

1 tsp. balsamic vinegar

salt and freshly ground pepper to taste

RECIPE

1. Season the filet with salt and pepper to taste and cook over medium-high heat just long enough to sear the outside, but leave the inside nice and rare. Remove from heat and let sit until the rest of the salad is ready.

2. While the steak is cooking, make the dressing by whisking all of the ingredients together in a large bowl. Easy peasy.

3. Toast the almonds, either in the toaster or over medium heat until they’re nice and popcorn-smelly.

4. Slice the filet, assemble the salad, and pour the dressing on top. It couldn’t be simpler, nor could it be more delicious.

Truly, the combination of pear, almond, steak, and Cambozola tastes almost more decadent than Mardi Gras, but I strongly feel it will sustain you much better.

Also, we ate this with the 2003 Finca Luzon Castillo de Luzon Crianza, which is quickly becoming one of our house wines. We’ve had it several times, and it’s a splendid wine for $12 a bottle.

*Cambozola is a cow’s milk cheese that is a combination of a French soft-ripened triple cream cheese and Gorgonzola. Yours truly has never been a fan of bleu cheeses, so Brother O’Mara is starting me off easy with something super-mild that is also mixed with something that is not bleu. I heartily approve.

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