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.
Posts
