Grilled Spring Onion Bulbs with Wagyu Beef, Miner’s Lettuce and Caper Mostarda
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Credit: Bruce Logue, Chef, La Pietra Cucina, Atlanta
The National Culinary Review, May 2010
From the Chef
“Courtesy of the National Onion Association”
4 medium spring bulb onions, tops removed 3 inches above bulb
2 T. + 3 t. extra virgin olive oil
Salt and pepper, to taste
2 t. Pedro Jimenez vinegar or sherry vinegar, divided
2 egg yolks
3 t. lemon juice
1 T. Dijon-style mustard
1 cup blended oil
1 t. mustard seeds, soaked in warm water for 10 minutes, drained
½ cup capers, rough chopped
½ t. dried oregano
5 oz. Wagyu beef sirloin or filet, trimmed, sliced into 5 slices
2 t. sliced chives
2 cups Miner’s lettuce or mâche
Shaved Parmesan, for garnish
Ground black pepper, for garnish
1. Cut onion bulbs in half; remove dry, papery outer layers. Soak bulb halves in water. Season with 2 T. extra virgin olive oil, salt and pepper. Grill or sear on cut side until dark and lightly charred; turn over, repeat. Bulbs should be soft but not flimsy. Sprinkle with 1 t. vinegar while allowing onion to cool to room temperature. Arrange on salad plate, alternating bulb and stem.
2. For caper mostarda, whisk egg yolks with lemon juice, mustard and salt and pepper in bowl for 30 seconds. Slowly add blended oil in thin stream until thick mayonnaise is formed. Add mustard seeds, capers and oregano. Adjust seasoning, as needed.
3. Pound beef slices between plastic wrap until paper-thin. Put in stainless bowl; season with remaining extra virgin olive oil, chives, remaining vinegar and salt and pepper. Add lettuce; toss. Adjust seasoning, as needed.
4. To serve: Arrange grilled onions on salad plate. Gently place beef slices and lettuce on onion base. Dot caper mostarda around outside. Garnish with shaved Parmesan and ground black pepper. Serve at room temperature.
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