Olsson Recipes

WSJ June 2023

INGREDIENTS

STEAK – fry

1 1/2 lb boneless NY strip steaks, kosher salt & black pepper

2 TB olive oil to heavy skillet med-high heat. Sear steaks 2-3 minutes, flip 2 minutes more. Remove from pan, rest 10 minutes, thinly slice across grain

SALAD – mix together

1 head frisée, separated

2 heads red endive, separated

1/2 C pistachios, toasted & chopped

8 ounces sharp cheddar crumbled into 1/2″ pieces

3 med peaches, plums, apricots or pluots (halve and slice into wedges 1/4 – 1/2″ thick)

DRESSING – MIX TOGETHER

2 TB champagne or white vinegar

1/2 TB minced shallot

1/2 TB whole grain mustard

1 TB honey

3 TB olive oil, mix in last to shallot mixture (after it rests 5 min), dress salad.

WSJ June 2023

INGREDIENTS for 4

Bag of lettuce (Champs Élysée)

1 small shallot sliced in thin rounds

3 TB lemon juice

2 TB red wine vinegar

4 TB Olive oil

1 tsp Dijon mustard

1 1/2 tsp honey

1/4 tsp kosher salt

Ground black pepper

4 oz sliced prosciutto

2 TB olive oil

1/2 c shaved Parmesan-Reggiano

DIRECTIONS

1. COMBINE shallots, lemon, vinegar oil, mustard & honey, S&P)
2. Fry pan, med-hi. Fry prosciutto slices in oil 2TB, 2 minutes, flip 1 minute more. Pat dry on paper towel. Cool.
3. Dress salad with shallot dressing, Crumble prosciutto over salad.