A tasty, grilled, summer potato salad. Perfect for brunch or a light evening meal. (serves 4)
Tarragon Vinaigrette
Ingredients:
- 1 – Tb. Butter
- 1 – Tb. dried Tarragon Leaves, or 2 Tb. fresh
- ¼ cup Rice or Wine Vinegar
- ¼ cup White Wine
- 1 – Green Onion, chopped
- 1 – Clove Garlic
- 1 – Tb. Black Pepper
- ¼ – tsp. Salt
- Squeeze of fresh Lemon (1 Tb.)
- Pinch of Cayenne
- ¼ cup Olive Oil
- Place butter & tarragon in covered dish and microwave for 30 seconds. Set aside.
- In blender combine, all ingredients except tarragon butter & olive oil. Mix well.
- Add tarragon butter, and slowly add olive oil while blender is running. Blend until well incorporated. Set aside.
Salad Ingredients:
- 2 – 6 oz. Bison Eye of Chuck Filet or Sirloin Steaks, halved
- ½ – Tb. Olive Oil
- ¼ – tsp. Salt
- ½ – tsp. Black Pepper
- 4 – Red Potatoes, boiled and quartered
- 24 – Green Beans, trimmed & steamed el dente
- ½ head Butter Lettuce, chopped
- 4 – Eggs
- Rinse steaks and pat dry. Cut steaks in half creating medallions. Rub with olive oil and season with salt and pepper. Cover and set aside.
- Boil potatoes, drain and quarter, and set aside.
- Steam green beans until el dente and set aside.
- Toss chopped lettuce with ¼ cup vinaigrette, and divide between 4 plates.
- Roll potato wedges and green beans in vinaigrette and arrange around lettuce on plate.
- Heat gas grill to high heat. Grill steaks for 2 minutes each side for medium rare.
- Poach eggs, just until light film covers yolk.
- Place steak on lettuce and top steak with poached egg.
- Garnish with grape tomatoes and drizzle with remaining vinaigrette.
Serve with crusty bread.
Wine Pairing:
Chateau Malbat, Bordeaux – France
A blend of Merlot, Cabernet Sauvignon and Cab Franc makes this an easy drinking summer wine. Dry and fruity with a hint of mineral, compliment the tarragon in this dish nicely.