Recipe of The Week

Beef Avocado Salad with Rosemary Dressing
Keith Tindall of White Egret Farm

6 servings

Ingredients:

 2 lbs. sirloin steak, cooked medium rare, cut in julienne strips (leftover steak may

be used) 3 avocados 3 tomatoes, ripe but firm 1 purple onion, thinly sliced 1 bunch watercress, leaves only

Rosemary Dressing ingredients:

2 small shallots
1 clove garlic
2 teaspoons parsley, minced
1 sprig fresh or 1⁄2 teaspoon dried rosemary
1 1⁄2 tablespoons Dijon-style mustard
1⁄2 cup lemon juice
2 teaspoons raw, unheated honey
1 1⁄2 tablespoons vermouth
2⁄3 cup raw wine vinegar
1 1⁄3 cup of extra virgin olive oil
Celtic sea salt to taste
black pepper, freshly ground

Directions:

 To make the dressing, crush and chop the shallots and garlic together. Mix these with the parsley, rosemary, and mustard. Stir in the lemon juice, honey, and vermouth and let this mixture stand for 2 hours (this portion may be done in advance and stored in refrigerator). Force the dressing through a sieve into a bowl. Add the wine vinegar. Whisk in the olive oil. Season with salt and pepper to taste. Add a portion of the dressing to the beef and stir to coat. (If you are starting with fresh meat, you may also marinate the meat in this dressing before cooking). Peel and chop the avocados and tomatoes. Add the avocados, tomatoes and onion to the dressed beef. Serve on a bed of watercress.

The Physician's Prescription Rx for Health & Wellness; Jordan Rubin, Nelson, 2005; page 318 

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