Our traditional Father's Day fare has always been boiled weisswurst (white veal sausage) with potatoes, carrots and cabbage and lots and lots AND LOTS of mustard. I don't know how this tradition came about, maybe we discovered weisswust one Father's Day by accident - it's kind of hard to find. We used to buy it at Eagle Provisions in Park Slope but now we buy it at Prime Meats in Carroll Gardens.
Anyway, this year, in a break from tradition, steak was requested. Sounds yummy, but it's been so hot and muggy in Brooklyn that the whole big, hot steak on a plate thing sounded kind of, well, hot. So I suggested steak salad, and I think it's going to be just the thing. Serve this with crusty bread or toasted Portugeuse rolls and plenty of nice, cold beer.
On camping trips, this makes a delicious lunch on day 2 with your still-fresh lettuce and meat. Wash your lettuce at home, dry it well and pack it in a Ziploc bag with a paper towel to absorb any moisture.
Please note that the steak needs to freshly grilled. This is not a dish for leftover cooked steak.
2 cups of Romaine lettuce
a handful of sliced radicchio
1 small tomato, sliced thickly
1 perfectly cooked steak, still warm, about 16 oz.
olive oil & vinegar
salt & pepper
1. Tear the lettuce into medium pieces and put it into a salad bowl with the radicchio and the tomato.
2. Dress the salad with oil and vinegar and salt & pepper.
3. Salt and pepper the steak.
3. Slice the steak and add it to the dressed salad. Toss very lightly, just a couple of times.
4. Bon appetit!
• We also like this with Iceberg lettuce and blue cheese dressing.
“To make a good salad is to be a brilliant diplomatist - the problem is entirely the same in both cases. To know how much oil one must mix with one's vinegar.” -Oscar Wilde