Air-Dried Bison with Roasted Beet and Pear
Air-dried bison is a specialty product you can replace with air-dried beef, a Swiss item known as bundenfleisch. In a pinch, prosciutto provides a nice cured flavor.
Servings: 8
Ingredients:
4 beets
1/4 cup (50 mL) extra-virgin olive oil
2 tbsp (25 mL) walnut oil or extra-virgin olive oil
2 tbsp (25 mL) minced shallot or 1 green onion, minced
1 tbsp (15 mL) cider vinegar
1 tsp (5 mL) dijon mustard
1/4 tsp (1 mL) each salt and pepper
3 cups (750 mL) torn mixed salad greens
2 ripe pears
8 slices air-dried bison
Preparation:
Scrub beets; trim stems but leave roots intact. Wrap in foil or place in covered casserole; bake in 425°F (220°C) oven until tender, about 1 hour. Let cool; peel and cut into matchstick-size strips (julienne). Set aside in bowl. (Make-ahead: Cover and refrigerate for up to 2 days.)
In small glass measure, whisk together olive and walnut oils, shallot, vinegar, mustard, salt and pepper. (Make-ahead: Refrigerate in airtight container for up to 2 days.) Add about 3 tbsp (50 mL) to the beets; stir gently to coat.
Arrange greens on plates. Halve and core pears; cut each half into 8 wedges. Lay bison on cutting board. Spoon one-eighth of the beet mixture onto 1 side of bison; roll up like cone. Arrange on greens. To each plate, add 4 pear wedges; drizzle with remaining dressing.
Servings: 8
Ingredients:
4 beets
1/4 cup (50 mL) extra-virgin olive oil
2 tbsp (25 mL) walnut oil or extra-virgin olive oil
2 tbsp (25 mL) minced shallot or 1 green onion, minced
1 tbsp (15 mL) cider vinegar
1 tsp (5 mL) dijon mustard
1/4 tsp (1 mL) each salt and pepper
3 cups (750 mL) torn mixed salad greens
2 ripe pears
8 slices air-dried bison
Preparation:
Scrub beets; trim stems but leave roots intact. Wrap in foil or place in covered casserole; bake in 425°F (220°C) oven until tender, about 1 hour. Let cool; peel and cut into matchstick-size strips (julienne). Set aside in bowl. (Make-ahead: Cover and refrigerate for up to 2 days.)
In small glass measure, whisk together olive and walnut oils, shallot, vinegar, mustard, salt and pepper. (Make-ahead: Refrigerate in airtight container for up to 2 days.) Add about 3 tbsp (50 mL) to the beets; stir gently to coat.
Arrange greens on plates. Halve and core pears; cut each half into 8 wedges. Lay bison on cutting board. Spoon one-eighth of the beet mixture onto 1 side of bison; roll up like cone. Arrange on greens. To each plate, add 4 pear wedges; drizzle with remaining dressing.