Cool Does It: Cold Beef Salad

The first time I had cold beef salad was at the restaurant Abattoir (meaning slaughter house) in Toulouse. George and I were visiting the Languedoc region in France, essentially to sample the three different versions of cassoulet. We had tasted the one in Castelaudary and in Carcassonne. Toulouse’s version was our last stop. We figured that a restaurant named slaughter house would do the Toulouse cassoulet proud. However, the owner convinced us that today’s special –Salade de Boeuf-- should not be missed under any circumstance, and he was right.
Scouting for a substantial salad for dinner, I remembered the cold beef salad. The dish is essentially made with left over braised beef. Barring that, I bought a marinated hanger steak at Ottomanelli. The resulting beef salad wasn’t as fabulous as that of Abattoir’s, but it was a fair second. My only complaint was that the salad looked too brown on brown. A side dish of red pepper coulis would have helped. But then, I opted for simple. Besides, the peach soup looked attractive enough for both dishes.

Menu

Chilled Peach Soup
Cold Beef Salad
French Baguette
Wine: Moulin a Vent, Cru Beaujolais Villages Potel-Aviron, 2009, slightly chilled
Dessert: Chocolate Yogurt

Recipe Peach Soup

4 medium sized ripe peaches, peeled and cut into pieces
1 small cantaloupe or ½ honeydew melon, peeled, pits removed and cut
½ cup plain yogurt
¼ cup orange juice, more if needed
Juice of 1 lemon or lime
Pinch of salt
Opt. Fresh mint, chopped for garnish

Blend all of the above ingredients, adding more yogurt or liquid as needed.
(The soup should be fairly thick). Adjust flavor. Refrigerate overnight.

Recipe Beef Salad

¾ lb marinated hanger steak
French dressing: salt, lemon juice, mustard, olive oil pepper, plus
minced green onions, capers, fresh green herbs such as tarragon, thyme,
chives and, or parsley

Dry the steak well; slice thinly against the grain and sauté to brown, about 1 minute per side. Make the dressing according to your liking and whatever you have available. (I planted thyme, rosemary, and parsley in pots.) Mix everything together and refrigerate till ready to use. Serve on a bed of lettuce.

The light-bodied Beaujolais went well this typical summer meal.