Arugula, fennel salad with flat iron steak ルッコラ、フェンネルとフラットアイアンステーキのサラダ

japanese cake

This is another small starter dish I made. This turned out to be very interesting and unique fusion salad.

The base is a mixture of baby arugula (it is interesting that this green is often called “rocket” in England, New Zealand, and Australia, “rucola” in Italy, and “rukkora” ルッコラ in Japan but in US and Canada, it is called “arugula”) and thinly sliced fennel. Arugula is one of those rare greens that has a nice peppery taste on its own without help from any dressing. Fennel also has very nice anise flavor. As usual, I sliced the fennel with a Japanese mandoline slicer (Benriner) paper thin. For salad, it is important to slice fennel paper thin. I pondered about the dressing but decided to use blue cheese dressing (from the bottle). I used the dressing rather sparingly.

I topped this with thinly sliced leftover flat iron steak cooked medium rare. I dressed the steak with a mixture of ponzu shoyu, splash of dark roasted sesame oil and grated garlic. I placed the steak on the bed of arugula and fennel and garnished it with sesame seeds.

The combination of Western flavors of the salad and Eastern flavors of the steak was surprisingly very nice. All these very distinct flavors could be appreciated. 

We had this with a very good Cabernet from Sonoma,

Kunde Cabernet Sauvignon Reserve 2005. This is a Bordeaux blend (mostly Cab and some Merlot). It is rather rustic with nice smoky note and big chewy, albeit a bit rough huned, tannin (I know some will hate this type of description but tough). This is not a fruity vanilla laden sissy wine. (Although we sometimes like such sissy wines). For the price, this is a find. We usually think Sonoma Cab is not as good as Napa’s but I will take an exception for this wine. This wine has a very high PQR.

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