Eunice's tagliata salad with blood orange: Today

This Italian inspired dish is perfect for welcoming in (hopefully) sunnier days! This Italian inspired dish is perfect for welcoming in (hopefully) sunnier days! Ingredients 1 large ribeye or strip steak (about 14–18 oz / 400–500 g, 1–1½ inches thick) Salt and freshly ground black pepper Olive oil 1 blood orange 1 small head radicchio Parmesan, for shaving For the dressing 100 g sour cream 1 heaped teaspoon wholegrain mustard 1 teaspoon Dijon mustard 1 tablespoon finely chopped fresh tarragon 1 teaspoon sherry vinegar A small drizzle of maple syrup Salt and pepper to taste Method Take the steak out of the refrigerator 30–45 minutes before cooking and pat it dry. Stir together the sour cream, wholegrain mustard, Dijon, tarragon, sherry vinegar, and maple syrup. Season with salt and pepper. Taste and adjust acidity or sweetness if needed. Chill until ready to use. Season the steak generously with salt and pepper and lightly rub with olive oil. Heat a heavy skillet over high heat until very hot. Sear the steak for about 3–4 minutes per side for medium-rare, depending on thickness. Transfer to a board and let it rest for 5–10 minutes. While the steak rests, peel the blood orange and cut into segments. Trim the radicchio, remove the core, and slice into thin wedges or ribbons. Lightly season the radicchio with a pinch of salt and a small drizzle of olive oil. Slice the steak thinly against the grain. Arrange on a serving platter. Scatter the radicchio and blood orange over and around the meat. Spoon some of the dressing alongside or lightly over the steak. Finish with shavings of Parmesan and serve immediately.

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