Here’s a more complicated but just as local recipe from Lorenzo Loseto of George (111 Queen E, at Mutual, 416-863-6006).
For the starter, Loseto uses naturally raised Ontario-grown Wagyu beef sourced from Cumbrae’s (481 Church, at Maitland, 416-923-5600).
Most of the veggies come from George’s rooftop garden!
Wagyu Beef Tataki with Ontario Summer Vegetable Salad in Anchovy Vinaigrette
Ingredients:
1 lb Ontario Wagyu ribeye, outer fat removed
2 baby golden beets, unpeeled
2 baby Candy Cane beets, unpeeled
4 baby yellow carrots, peeled
4 baby orange carrots, peeled
1 heirloom cucumber
1/4 red onion, julienned
2 Boston lettuce hearts, roughly chopped
8 cherry tomatoes, halved
4 apricots, pitted and cut into wedges
salt and pepper, to taste
1 tbsp olive oil
Directions:
Cut beef into 2 inch pieces and season with salt and pepper. Put olive oil in a skillet over medium-high heat and sear the beef until browned but still blue/rare. Cool and slice the beef as thinly as possible.
In a small saucepan, cover the beets with water to which you’ve added 1 tbsp rice vinegar, 1 tsp sugar and a pinch of salt. Simmer until tender – about 10 minutes – remove and peel. Next, do the same with carrots, only add 1tbsp sugar, 1tbsp sliced ginger, a pinch of salt, and a sprig of mint to the water instead.
Once cooked and cooled, cut the beets and carrots along with cucumber into 1/8″-thick rounds. Add to a salad bowl along with tomatoes, lettuce hearts, red onion and apricot. Mix.
For the dressing:
1/2 litre extra virgin olive oil
1/8 litre white balsamic vinegar
4 anchovy fillets
1tsp fresh rosemary, chopped
1tsp capers, chopped
1tbsp Dijon mustard
1 clove roasted garlic
1 shallot, chopped
Place the dressing ingredients in a blender and purée.
To serve, toss veggies in half of the dressing, saving what’s left for another salad. Then, arrange eight thin slices of toasted foccacia on a platter and top bruschetta-style with veggies and sliced beef. Serves 8 as an appetizer.
Read more recipes! The Citizen’s Sufferin’ Summer Succotash and Negroni’s Buffalo Gal Ricotta.
Also: Peaches ‘n’ Cream Corn Polenta, Debu’s Pear-Fect Lassi and Café 668 Fruit Salad, all right here.
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