London Broil Salad

Source: Lisa P., Blacksburg, Va.

Honorable Mention of Food Freedom Recipe Contest

2 to 3 teaspoons Dijon mustard
Pinch of sea salt
Freshly cracked black peppercorns
Fresh herbs of your choice (parsley, thyme, rosemary, tarragon, chives)
Balsamic vinegar
Extra virgin olive oil

Balsamic vinaigrette:

Whisk together Dijon mustard, sea salt, pepper, herbs and balsamic vinegar. Slowly whisk in extra virgin olive oil. The vinegar to oil ratio should be about one to three.

Balsamic vinaigrette
Red wine
Salt
Freshly cracked pepper
Beef roast

London Broil:

Marinate the roast in balsamic vinaigrette and red wine, three parts vinaigrette to one part wine, for several hours overnight. Generously season with the salt and pepper. Grill over medium-high heat to medium-rare. Let sit for 10-15 minutes before carving into thin slices.

Fresh local greens (lettuces, mesclun, spinach, endive)
Fresh herbs (basil, dill, cilantro, parsley)
Sliced radishes
Fresh tomatoes, in season
Fresh asparagus, in season
Cheese (bleu, Pecorino-Romano, Parmigianino-Reggiano or aged Basque sheep’s milk cheese)

For the salad:

Toss the asparagus with vinaigrette or olive oil and grill while the roast rests.

On a baed of the tossed greens and herbs, arrange the London Broil slices, cheese and seasonal vegetables. Drizzle with balsamic vinaigrette.

Lisa recommends pairing London Broil salad with a good medium-bodied red wine. She prefers a Côtes du Rhône or Madiran. Pinot noir would also be an excellent choice, such as Burgundian or Oregonian, Lisa suggested.