“Beef Salad with Red Onions and Balsamic Vinegar” from “Easy”

Julia: Visually, it’s… (pause for serious consideration for the right adjective) appealing. The flavours are really super.

Tom: I thought it was very tasty with a good mix of flavours.

Julia: What’s it called?

Maureen: Beef salad with red onions and balsamic vinegar.

Julia: It should have a fancier name than that!

Tim: I would have liked some more heat with it, like chilli or something, because it was so sweet. Don’t you think?

Maureen: Yes, the balsamic makes it too sweet. And there’s so much of it. Again, problems with the quantities Tom Aikens! If I make this again, I would only make half of the suggested dressing. There’s way too much of it here.

Tim: Maybe if we had some 85-year-old balsamic vinegar, it wouldn’t be so sweet.

Maureen: No, I used the good stuff from Seggiano. That’s also why I’m annoyed by the quantities. I’m sure the amount of balsamic he called for cost us about 10 quid.

Julia: I bet this will be nice cold tomorrow.

Maureen: Yes, I imagine it would be.

Cook’s Notes: Indeed it was delicious the next day for lunch, but there still was way too much dressing. It was still swimming in it, and even after we had eaten the rest of the beef and vegetables there was still tons of it. I would cut the quantities of the dressing to about half of what’s called for, which I think would solve the problem.


“Beef Salad with Red Onions and Balsamic Vinegar” from “Easy”

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