Ingredients for marinade
- 1/4c white wine vinegar
- 1/4c olive oil
- 2 tbsp prepared horseradish
Ingredients for salad
- Soft boiled eggs – 1 per serving
- 1 lb tenderloin steak, cubed
- 4 small taters cut in half (baby reds would be magnificent)
- 1/2 pound fresh green beans
- 1/2 pound fresh sugar peas
- small handful of roasted garlic buds/scapes
- 2 small shallots
- torn Boston lettuce
- halved cherry tomatoes
Soft boil eggs in advance. Cover eggs with water by 1 inch. Bring to a simmer for 4 minutes. Drain and cover with cool water/
Roast garlic buds in advance. Drizzle with olive oil, salt and pepper to taste. Roast at 350 degree F for approx. 25 minutes.
Whisk marinade ingredients together. Set aside 1/4c of the liquid. Toss beef, potato pieces, green beans, sugar peas and shallots in the marinade and set aside.
Place beef and shallots on skewers. Grill, covered, for 3 minutes. Grill potatoes. Add green beans and sugar peas to the grill rack, turning often for about 3 – 5 minutes.
Divide lettuce in bowls. Top with tomatoes, grilled green vegetables, roasted garlic buds and grilled potatoes. Drizzle with remaining marinade and perhaps a bit of roasted red pepper dressing. Top with meat/shallot skewer and a soft boiled egg.
This salad is delicious and filling. A great summer afternoon lunch.