Friday, March 5, 2010

Salad with steak, soft cooked egg, and garlic croutons

We had a bit of steak left over from Tony's birthday lunch, so, rather than reheating it (I think that always ruins the texture) I sliced it thinly and used it in a salad. The salad was dressed with some olive oil from Liguria, and 15 year aged balsamic vinegar. In addition to the beef, it was topped with shaved parmesan, a soft cooked egg, and croutons made from a slightly stale baguette and some garlic oil.

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