Escalopes de dindon sur salade de verdures

Ingredients: 
Red Onion Vinaigrette
1/3 cup (75 mL) chopped red onion
3 tbsp (75 mL) chopped red onion
3 tbsp (45 mL) red wine vinegar
2 tsp (10 mL) honey
1 tsp (5 mL) Dijon mustard
1 tsp (5 mL) finely chopped fresh tarragon
3/4 cup (175 mL) canola or grapeseed oil
salt and pepper
Salad
6 x fresh apricots, cut in half and pitted
6 cups (1.5 L) mixed tender greens, such as Boston, or leaf lettuce
1/2 cup (125 mL) lightly toasted walnut pieces
1/3 cup (75 mL) crumbled Feta cheese
Marinated Flank Steak
1 cup (250 mL) red wine vinegar
1/4 cup (125 mL) soy sauce
2 tbsp (30 mL) Dijon mustard
6 cloves garlic, sliced
1 x onion, sliced
3 sprigs fresh rosemary
2 tbsp (30 mL) olive oil
2 pounds beef flank steak
coarse salt and cracked black pepper
  
Directions: 
Red Onion Vinaigrette
For vinaigrette, pulse onion, vinegar, honey, mustard and tarragon in a food processor or with a hand blender until smooth. While blending, slowly pour in oil until incorporated. If vinaigrette is too thick, whisk in 2 to 3 tbsp (30-45 mL) warm water. Season to taste.
Salad
To build salad, grill apricot halves over high heat turning once, just to soften and add grill marks, about 4 minutes. Slice apricot halves into half again and toss with 2 tbsp (30 mL) of vinaigrette.
Arrange salad greens on a platter and arrange apricots on top. Sprinkle salad with walnut pieces and Feta and dress immediately before serving (or serve vinaigrette on the side).
Marinated Flank Steak
Stir vinegar, soy sauce and mustard in a large flat dish. Stir in garlic and onion and pull rosemary leaves off their stem and add. Whisk in oil. Add flank steak and spoon some of the marinade (including garlic & onions over top). Cover dish and chill for 30 minutes up to 12 hours before grilling, turning steak once or twice.
To cook, grill steak over high heat, about 5 minutes on each side (do not cook past medium). Let steak rest on a cutting board for 3 minutes before slicing on the bias (against the grain). Arrange steak on salad or on side plate and sprinkle with salt and pepper before serving.
Réf.: Fresh with Anna Olson

Accueil

Dans un plat peu profond, mélanger la chapelure, le parmesan, le persil et le thym. Verser la crème dans un autre plat peu profond. Tremper les escalopes de dindon dans la crème, laisser égoutter l'excédent, puis les passer dans le mélange de chapelure en les retournant et en les pressant pour bien les enrober. Réserver.

Dans un grand poêlon, chauffer 2 c. à tab (30 ml) de l'huile végétale à feu moyen-vif. Ajouter les escalopes réservées, quelques-unes à la fois, et les faire dorer pendant environ 2 minutes de chaque côté (ajouter le reste de l'huile, au besoin).

Entre-temps, dans un grand bol, mélanger les verdures, l'huile d'olive, le jus de citron, le sel et le poivre. Répartir la salade dans quatre assiettes. Servir les escalopes sur la salade. Garnir de quartiers de citron.