The "Man" Salad

Salad of Beef Fillet, Roasted New Potato, and Fennel with Creamy Red Wine Vinaigrette…

Not trying to stereotype, but I know very few men who would go out to dinner and order a BIG SALAD. Or if asked what they wanted for dinner would reply, “A leafy, green salad sounds really fantastic!” Most men I know either are, or claim to be Meat and Potatoes kind of guys. These are the same men that check sports stats on their Iphones thirty times a day, and only like BIG dogs. They may secretly adore a big plate of greens, but no one will ever know! To those men out there who proudly proclaim their love for salad, opera, and Maltipoos…I commend you! We obviously haven’t met. I say veggies are NOT feminine fare…veggies are for everyone!

My husband loves vegetables just as much as I do, but NEVER requests salad. I’ve created this salad in his honor because, after all, marriage IS compromise! The “Man” Salad has all the right components to satisfy a manly appetite…but it’s still pretty!

I started with a couple good sized fillets Then layered some roasted potatoes and roasted fennel over a bed of cool arugula. I whisked together a creamy, but tart dressing and topped it with golden raisins for a little sweetness. My husband–who THINKS he hates fennel–couldn’t stop commenting on how much he loved those sweet onions! (Smirk!) I love that game…feed you something you say you don’t like, and watch you gobble it up!

One more thing, I grilled the steak, but roasted the veggies in the oven. Why? Grilled potatoes and fennel are absolutely lovely, but thinly sliced veggies can be tricky on the grill. They burn fast and fall through the grates. You often sacrifice quite a few to the fire! I found if I start roasting them in the oven first, I can go about preparing the rest of the salad and just pull them out when everything else is ready. It’s mindless–and they taste delicious roasted. You could definitely pan-sear your steaks if you don’t have a grill!

To prepare:

Preheat the oven to 425*. Cut the stalks off the fennel bulb—save the stalks for another dish or stock-making. Cut the bulb in half through the core. Remove the core, then slice the bulb vertically into 1/3 inch wedges.

Cut the new potatoes in half length-wise, then slice them into 1/8 inch semicircles.

Lay the potatoes on one rimmed baking sheet and the fennel on another. Drizzle both sheets with oil, then sprinkle with salt and pepper. Toss the potatoes and fennel and spread them out in a single layer. Place in the oven. Roast the fennel for 20-30 minutes. Roast the potatoes for 30-40 minutes flipping once.

Meanwhile, preheat the grill to high heat. Drizzle the steaks with oil, then liberally salt and pepper.

In the blender, puree the shallot, mayo, vinegar, Dijon, oil and honey until smooth. Salt and pepper to taste. Prepare 4-6 plates by piling them with arugula leaves. When the grill is ready, cook the steaks 2-3 minutes per side for medium-rare. Allow the fillets to rest for at least 5 minutes under foil. When the steaks have rested, slice them on a bias.

To plate: Drizzle the creamy red wine vinaigrette over the arugula. Place a pile of potatoes on the greens, followed by several slices of steak, followed by the roasted fennel, topped with a sprinkling of golden raisins.

A lovely dinner salad, even the most “meat-n-potatoes” guy can appreciate!

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Yield: 6 servings

The “Man” Salad

Ingredients:

1 ½ lbs. steak, 1 inch thick (I use fillets)
1 large or 2 small fennel bulbs
4-5 medium new potatoes
Oil
Salt and pepper
½ a shallot, roughly chopped
¼ cup mayo
¼ cup red wine vinegar
2 Tb. dijon mustard
2 Tb. oil
1 Tb. honey or agave
5oz, arugula leaves
½ cup golden raisins

Directions:

Preheat the oven to 425*. Cut the stalks off the fennel bulb—save the stalks for another dish or stock-making. Cut the bulb in half through the core. Remove the core, then slice the bulb vertically into 1/3 inch wedges.

Cut the new potatoes in half length-wise, then slice them into 1/8 inch semicircles.

Lay the potatoes on one rimmed baking sheet and the fennel on another. Drizzle both sheets with oil, then sprinkle with salt and pepper. Toss the potatoes and fennel and spread them out in a single layer. Place in the oven. Roast the fennel for 20-30 minutes. Roast the potatoes for 30-40 minutes flipping once.

Meanwhile, preheat the grill to high heat. Drizzle the steaks with oil, then liberally salt and pepper.

In the blender, puree the shallot, mayo, vinegar, Dijon, oil and honey until smooth. Salt and pepper to taste. Prepare 4-6 plates by piling them with arugula leaves. When the grill is ready, cook the steaks 2-3 minutes per side for medium-rare. Allow the fillets to rest for at least 5 minutes under foil. When the steaks have rested, slice them on a bias.

To plate: Drizzle the creamy red wine vinaigrette over the arugula. Place a pile of potatoes on the greens, followed by several slices of steak, followed by the roasted fennel, topped with a sprinkling of golden raisins.

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10 Responses to “The "Man" Salad”

  1. #
    1
    Chef Dennis — May 8, 2010 @ 11:37 am

    now thats a beautiful salad for anyone…I was not big on fennel until recently when I started roasting it….your beef looks perfect!

    Reply

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    2
    citronetvanille — May 8, 2010 @ 4:40 pm

    Oh my goodness, I don't even eat meat but this is really a beautiful dish! I love everything in it, you did a great job combining all those wonderful flavors, and fennel is one of my favorite….I'm sure Bobby would love this too :o)

    Reply

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    3
    Dinners and Dreams — May 8, 2010 @ 9:13 pm

    The man in me loves your salad. No, seriously, it's delicious!

    Nisrine

    Reply

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    4
    Girl Foodie — May 9, 2010 @ 12:40 am

    My husband loves a good salad and this is exactly the kind of thing that ticks all the boxes! So pretty, flavoursome and really good for you too.

    Reply

  5. #
    5
    Food and Fate — May 9, 2010 @ 1:23 am

    great salad! i love the combo with fennel, potatoes and the beef looks fantastic! bravo!

    Reply

  6. #
    6
    Rick — May 9, 2010 @ 9:35 pm

    Yes I want that salad! Mostly for the golden raisins. Not so manly of me but the steak looks great!

    Reply

  7. #
    7
    Katie@Cozydelicious — May 9, 2010 @ 10:17 pm

    So funny! You are so right… my man would LOVE this salad. Your steak looks just perfect. Yum!

    Reply

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    8
    Sharlene (Wheels and Lollipops) — May 10, 2010 @ 8:42 am

    As always yummy, I make something along these lines but replace the fennel with haricot verts and I sprinkle goats cheese over the salad before serving. Another version that I do is to replace the fennel with avocado. I love reading your posts

    Reply

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    9
    A SPICY PERSPECTIVE — May 10, 2010 @ 5:21 pm

    Sharlene~

    Your steak salads sound wonderful! I have another I make with haricot vert and blue cheese–sounds similar!

    Reply

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    10
    laura — May 10, 2010 @ 5:49 pm

    Ahh – that dressing sounds amazing! I'm not much of a red meat eater, but I even like fillets – beautiful, Sommer!

    Reply

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