LINGUINE AND GRILLED BEEF SALAD

SERVES 6

(Submitted by Fred Fenlon)

Fred writes: ”This is a new one I have been working on. It's great this time of year (summer).“

INGREDIENTS

3 tablespoons mayonnaise

1/4 cup vinegar (or flavored of your choice)

3 tablespoons extra virgin olive oil

2 to 3 garlic cloves, blanched and minced(see notes below)

1 teaspoon dried oregano

1 teaspoon cumin

Salt and fresh ground pepper to taste

8 ounces linguine, broken in half

8 ounces trimmed grilled steak, or cooked left over roast beef

2 tomatoes, cut in thin slices

1 sweet white onion, sliced crosswise and separated into half rings

1/3 cup chopped fresh parsley

1/3 cup chopped fresh basil

2 cups of shredded romaine or iceberg lettuce, or whole lettuce leafs as under-liners

Whisk together the vinegar, mayonnaise, olive oil and minced garlic in a large bowl. Whisk in the dried oregano, cumin and season with salt and fresh ground pepper. Taste. If too tart add a teaspoon or so of sugar and whisk in. Taste again and adjust accordingly.

Cook linguini according to the package directions until al dente and firm but tender. Drain, rinse under cold water and then drain well. Add the cooked pasta to the dressing bowl. Toss in the beef, onion, chopped fresh basil and parsley. Then, at the last moment gently toss in the sliced tomatoes. Cover and refrigerate at least 2 to 3 hours (or overnight, if possible, to intensify the flavors). Serve on the lettuce under-liner. Garnish with fresh parsley or cilantro sprigs if you wish. Serve on a chilled platter.

Fred’s Notes About Garlic:
The Garlic Anthology
Garlic has 6 distinct flavor intensity, strengths and aromas.

Mild and sweet (and perhaps the best): Blanch the peeled and whole garlic cloves in boiling water for 2 to 3 minutes, then submerge in iced water and then mince with a garlic press.
Very mild: Whole raw garlic cloves peeled. Simmer in your cooking pan, pot or liquid.
Mild: Whole raw cloves sliced in 3 or 4 pieces.
Medium flavor: Whole garlic cloves peeled and coarsely chopped.
Full flavor, intense aroma: Very finely chop the peeled whole raw cloves.
Intense Flavor, sharp taste and strong aroma: Peel and crush whole raw cloves in a garlic press.

Garlic, a member of the lily family has two chemical compounds that control the intensity, 1. alliin and 2. allinase. A membrane separates them. If they remain separated (as in whole garlic cloves) the flavor is very mild. As the membranes are cut and broken down and both chemicals mix, the garlic becomes more and more intense and sharp. Thus raw whole garlic cloves minced with a garlic press is by far the strongest and intense flavor and aroma. Now it is easy to understand the progression from extremely mild to exceptionally strong in the 1 through 6, progression noted above.
Note: Elephant Garlic, so called, is not garlic at all. It is member of the leek family.

About Fred: I have really enjoyed reading Fred's recipes. They are well written and his explanations very thorough. Fred's email address is FredFJ@comcast.net.

Other recipes submitted by Fred:

Disclaimer: This recipe was submitted by a visitor and has not been tested by Teri's Kitchen.

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