New recipe, June 6, 2011

So it is hot, you have lots of leftover roast beef, and you are busy. What do you do? Deli slice the roast beef, and make a salad! In this case, it is a Steak Salad with Pickled Vegetables from Epicurious.com. Sadly for Carl, he is on his way to DC, so he didn't get to try it.

The wine is a Fattoria Rodano Poggialupi Toscana 2007. I didn't know much about this wine--I think the dark berry fruit works well with the brightness of the pickled vegetables, but the vanilla notes from the oak are at odds with the salad. Ah well! If I were to do it again, I would try to match a wine to the pickle (guardiniera), which is the dominant flavor.