Actually spring seems to have sprung and gone round here- we seem to have gone from winter straight into midsummer. Anyway, this morning when I re-read the recipe for today, I was disappointed to discover that Sliced Herb and Garlic Tagliata over Shaved Portobello, Celery, and Parmigiano-Reggiano Salad was not going to be pasta and salad. Tagliata/ tagliatelli, it’s an easy mistake to make. Tagliata is in fact a thinly sliced steak, so steak and salad it would be for dinner this evening. This was actually the perfect meal after a gloriously hot sunny day.
The steaks were smeared with olive oil and crusted with a garlic, rosemary, thyme, sage, parsley and lemon zest mixture. They were then cooked quickly on a hot grill. As anticipated, I managed to burn off much of the herb layer, but what was left was tasty and helped keep the steak from drying out. The salad was really easy to prepare; chopped celery, chopped Portobello mushroom caps, a handful of arugula or spinach, and some chopped parsley and thyme. Strips of Parmigiano-Reggiano were freed from the cheese block with a vegetable peeler, and the salad was dressed with lemon juice and olive oil.
I never would have considered making a salad where celery becomes such a main feature, but in conjunction with the rest of the ingredients, this was a refreshing, crunchy spring-like salad. The steak was moist and tasty. Lemon juice and Worcestershire sauce were sprinkled on top just before serving, again giving the whole meal a fresh crisp quality. My only observation would be that the title of the meal suggests that the steak lies on top of the salad. The recipe directions say that the steak should be put on the plate with a pile of salad heaped on top. We went with the meat on top option.
Tomorrow we are making Baked Sole and Roasted Asparagus with Sesame, followed by two schnitzel meals then two seafood soups. The house will be suitably stinky by then for us to put it on the market, what excellent timing.