Saturday, April 04, 2015

Steak with Fennel, Beet, and Blood Orange Salad

Sunday 29 March
There was an entire steak left over from yesterday's dinner, so today we just sliced it up and served it at room temperature with a drained yogurt and horseradish sauce.

The rest of the plate was taken up with a layered salad of sliced beet on the bottom, shaved fennel in the middle, and sliced blood orange on top, dressed with blood orange juice, white balsamic, and oil. 

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