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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