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Author Notes: This is based on carpaccio, sort of. This salad is tasty enough to take the trouble to make it all on its own but it is also wonderful with an extra, properly cooked, steak from the night before. The panko croutons are great not only on pasta but on salads. Try them on a wedge next time you make a batch of blue cheese dressing. Each ingredient is really important so don't skip any with the expception of the anchovies. I mean I have to be real about it. —thirschfeld
For the panko croutons
- 1 tablespoon unsalted butter
- 1/2 cup Panko bread crumbs
- kosher salt and fresh ground pepper
For the salad:
- 3 Beef tenderloin slices, cooked, slice 1/8 inch thick
- 1 mushroom
- 1/2 shallot, sliced into paper thin half moons
- 2 anchovies
- 4 asiago cheese, thin, small triangles
- 5 Kalamata olives, quartered
- flat leaf parsley leaves, 10 or so
- white wine vinegar
- olive oil
- 1/2 cup mayonnaise
- 2 teaspoons fresh lemon juice
- 1/4 teaspoon lemon zest
- Heat the butter in a small saute pan over medium heat. Once it is melted add the panko crumbs and toast them until brown. Remove them from the heat and season them with salt and fresh ground pepper. Set aside to cool.
- Combine the mayo, lemon juice and the zest. Set aside
- Place the parsley leaves into a bowl and season them with white wine vinegar, olive oil salt and pepper.
- I used a squeeze bottle but do this how you want. Place a thin coat of mayo onto a plate. Fan the steak across it. Garnish with the rest of the ingredients and serve.