Conference turris::cooks

    >reluctant to share her recipe.  In fact she played games and wanted her
    >guests to guess what the ingredients were.  Anyhow do any of you out
    
    I bet the pasta salad was "nothing fancy", in that it used prepared 
    ingredients, instead of "from scratch".  I've played the same "game"
    in a minor way, but I've always ended up admitted what was in the 
    recipe.
    
    --Sharon
    

    I'm pretty sure there's a recipe like that in one of the Silver Palate
    cookbooks as I remember reading about making extra london broil to be
    used in the salad.  I'll try to remember to check tonight to see if
    that's what you're after.

    This is the recipe that's in the Silver Palate cookbook.  I've never
    tried it, but it sounds good.
    
    3 large boiling potatoes
    3 to 4 cups cooked beefsteak (preferably medium rare), cut into thick
       julienne
    2/3 cup diced sweet pepper, half green and half red
    1/3 cup chopped purple onion
    1 scallion, thinly sliced
    2/3 cup Garlic Dressing (below)
    1/3 cup chopped Italian parsley
    lettuce leaves, washed and patted dry.
    
    There's a note that for this recipe, they marinated a 2 pound boneless
    sirloin about 2 inches thick in 1/4 cup olive oil, 1/2 cup red wine
    vinegar and 1/4 cup soy sauce for 3 hours before draining it, patting
    it dry, and panfrying it over high heat for about 10 minutes per side. 
    I suppose you could use any marinated beef for this.
    
    1.  Peel the potatoes.  Using a melon-baller, scoop the potatoes into
    small balls.  There should be about 2 cups.
    2.  Transfer potatoes to a pan of salted cold water and bring to a
    boil.  Reduce heat and cook until balls are tender but not mushy. 
    Drain.
    3.  Combine potatoes, beef, green and red peppers, onion and scallion
    in mixing bowl.
    4.  Pour on the garlic dressing and toss thoroughly.  Add parsley and
    toss again.
    5.  Arrange salad on lettuce leaves.  Serve immediately or refrigerate,
    covered.  Let salad return to room temperature before serving.
    
    Garlic Dressing
    
    1 egg yolk
    1/3 cup red wine vinegar
    1 tablespoon granulated sugar
    1 tablespoon chopped garlic
    salt and freshly ground pepper, to tase
    1 cup olive oil
    
    1.  Combine egg yok, vinegar, sugar, garlic, and salt and pepper to
    taste in the bowl of a food processor.  Process briefly.
    2.  With motor running, slowly dribble in olive oil.
    3.  Taste, correct seasoning if necesary, and transfer to storage
    container.
    Yield:  about 1 1/2 cups

    
    
    This is an easy way to make Steak Salad.
    
    
    3 to 4 cups of cooked steak (your choice)
    1 cup of fresh mushrooms
    2 cups of cherry tomatoes
    1/2 cup Bernsteins Itallian Dressing 
    1/2 cup of onions
    Romaine Lettuce
    
    
    Cook the steak the night before.   Cut the cooked steak
    into bite size pieces.  Marinate the meat in Bernstein's
    Italian Dressing.  Add mushrooms, cherry tomatoes, and
    onion to taste.   Serve on romaine lettuce.  A nice 
    loaf of french bread and bottle of red wine go nicely.
    
    Great dish to bring on a romantic picnic.
    
    
    Jeanne