Florentine beef salad:
1 large heart of Romaine lettuce
1 ripe tomato
1/4 lb lean thin sliced beef
3 tbsp extra virgin olive oil
3 tbsp red wine vinegar
1/4 cup red wine
1 tbsp sesame seed oil
4 cloves garlic
oregano
salt peper
Finely chop the garlic and add it to the wine. Add 1 teaspoon of oregano and a few shakes of salt and pepper. Cut the beef into fork sized pieces and maranade it in this mixture for a couple hours. Then quick fry it in the sesame oil in a hot pan (remember: hot pan, cold oil - and it won't stick). Quickly remove the beef from the pan and let it cool.
Prepare the dressing by combining the oil and vinegar with salt, pepper oregano and garlic (spog) to taste. Rip up the lettuce and cut the tomato into eight pieces, add in the beef and douse with the dressing. Eat it immediately for a low carbohydrate, high energy, high protein lunch. Drink a glass of Ruffino Ducale Reserva with it and you'll think you're in Florence (Italy, not Arizona.)
Ha! I just did. And it was good too.
