Embrace the warm weather with this fresh and flavourful Truffled Steak Salad. Sharp little bites of marinated and seasoned steak are nestled among fresh, crisp greens, sweet tomatoes, and crunchy, mild walnuts. Topped with a crumble of tangy chèvre, then drizzled with McEwan’s Own Truffle Vinaigrette, this is a very quick and simple salad designed to impress.
1 (6oz) steak, cut into bite size strips
1 jar McEwan’s Own Truffle Vinaigrette Salad Dressing
1 cup breadcrumbs
Olive oil, for cooking
1 container McEwan’s Own Arugula Salad Mix
4 tbsp chevre, crumbled
Salt to taste
Fresh cracked black pepper, to taste
Cut the steak into small, bite size pieces. Season with salt and pepper, then toss with 2 tablespoons of the McEwan’s Own Truffle Vinaigrette Salad Dressing, making sure all the meat is coated.
Toss the meat in the breadcrumbs, making sure they’re evenly coated. Heat a tablespoon or two of olive oil in a large frying pan, and quickly fry the meat for two minutes. Flip to ensure both sides are browned and crisp for a medium/medium-rare steak.
Add the steak bites to the McEwan’s Own Arugula Salad Mix, then toss. Add dressing and toss again. Top with the crumbled chevre and some freshly cracked black pepper.
Embrace the rainy days with this simple and comforting caramelized onion and date chutney grilled cheese sandwich. Cheesy and flavourful, it is fancy enough for a weekend dinner or cut into smaller squares for a party appetizer!
3 tbsp Olive Oil
2-3 Cooking Onions, cut into half moons
1/2 tsp Brown Sugar
1/2 tsp Sea Salt
1 tbsp Unsalted butter
4 slices Light Rye or Sourdough Bread
2 heaping tsp McEwan’s Own Date and Raisin Chutney
3/4 cup Aged White Cheddar, grated
Fresh Black Pepper to Taste
Heat olive oil on medium low heat in a heavy bottom skillet. Sauté onions slowly for 25 minutes stirring occasionally.
After about 10 minutes add the black pepper.
Once you have reached the 25 minute mark, stir in the small amount of brown sugar and remove from heat. Season with sea salt and pepper.
Butter the outside of the bread. Top each slice of bread with a heaping teaspoon of McEwan’s Own Date and Raisin Chutney, aged white cheddar and the caramelized onions.
Press together both pieces and cook in a heavy cast iron or heavy bottom pan for 5 minutes a side or until golden brown.
Sweet scallops, nutty lentils and peppery microgreens combined create a simple yet complex dish. By adding a tangy Caesar dressing and a sweet, slightly spicy mango relish makes it swoon worthy. This dish makes and elegant first course or a light lunch.
1 cup Black Beluga Lentils
4 cups chicken stock
4 garlic cloves, peeled
¼ teaspoon pepper
4 Tablespoons McEwan’s Own Ice Pressed Extra Virgin Olive Oil
4 large scallops
1 egg white, lightly beaten
½ cup McEwan’s Own Sesame Seeds
3oz paneer, cut into ½ inch cubes
1 tablespoon butter
2 cups microgreens (arugula, pea sprouts, cilantro)
10 Brussel sprouts, shaved
4 radishes, shaved
3 tablespoons McEwan’s Own Caesar Dressing
2 tablespoons McEwan’s Own Sweet Mango Relish
salt and pepper, to taste
Place lentils, stock, garlic and pepper in a medium sauce pan on high and bring to a boil. Lower heat and simmer for 30 min or until lentils are tender. Drain excess stock.
Puree garlic cloves with 2 tablespoons of McEwan’s Own Ice Pressed Extra Virgin Olive Oil and stir into lentils. Keep warm.
Pat scallops dry, dip into egg whites and the McEwan’s Own Sesame Seeds. Sear in a hot stainless sauté pan with butter for 2 min per side.
Place paneer and 1 tablespoon olive oil in a sauté pan at medium high and cook until each side is golden. Approximately 30 seconds per side.
Toss microgreens, Brussel sprouts and radish with McEwan’s Own Caesar Dressing. Set aside.
To plate: Make a small pool of lentils and place to 2 scallops in the center of them and top with ½ teaspoon of McEwan’s Own Sweet Mango Relish. Place microgreens to the side along with paneer. Very lightly drizzle a touch more olive oil over scallops and lentils. Season with salt and pepper to taste.