Monday, September 6, 2010

Elk Salad

Elk, cauliflower, cucumber, cilantro, and dressed lettuce. All over a piece of warm naan--it was a dinner salad.

The elk was from the Bonnie Brae Elk Farm via NUFM @ Shaker. It was a sirloin strip, salt and peppered and seared in olive oil. Some rosemary was thrown in the searing pan to infuse the oil during the short time it took to cook the elk to rare. The herby scent complimented the elk's slight gamey flavor. The meat is lean. Cooking beyond medium rare would destroy it. Just about black and blue is where it's at.

Cauliflower. Also picked up at the Market. Tossed in olive oil and seasoned with salt and pepper, it was broiled/roasted for few minutes. Nutty and cooked but not mushy, it was a solid veg.

The cucumber was peeled, seeded, and diced. Covered Bridge cuc. It got a little salt before being added to the salad.

The lettuce was from Firefly Farms, a great lettuce vendor at the Market, even in the summer heat. Please don't judge them based on the bruised greens pictured. Those are over a week old and have been subject to much bumping in an overcrowded fridge. They were lightly dressed in olive oil, red wine vinegar, salt, and pepper.

Really good stuff. The elk was a nice change of pace from beef, and it cost about the same. I'll eat it again.

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