ADD hard-boiled egg wedges to bulk
up the salad.
GRIND the rest of the country loaf
into breadcrumbs for the quiche on
Wednesday, and make cubes for the
panzanella on Saturday.
GRATE the garlic for the dressing
with a zester or box grater instead of
finely chopping it.
with Mustard Dressing
SERVES 4 PREP 20 MIN COOK 25 MIN
¾ pound small red-skinned
6 cloves garlic— 3 thinly sliced,
2 crushed and 1 finely chopped
Salt and pepper
6 tablespoons extra-virgin olive oil
1 tablespoon grainy mustard
Grated peel and juice of ½ lemon
¼ whole wheat country loaf, cut
into ½-inch cubes (about 3 cups)
1 pound skirt steak, cut crosswise
into 2 or 3 pieces, at room
½ red onion, thinly sliced
One 6-ounce bag baby spinach
1. In a saucepan, combine the
potatoes and crushed garlic with
enough cold water to cover by
1 inch; season with salt. Bring to a
boil over medium-high heat and cook
until the potatoes are just tender,
20 to 25 minutes. Drain; set aside.
2. Meanwhile, in a large bowl, whisk
together 2 tablespoons olive oil, the
mustard, lemon peel, lemon juice
and finely chopped garlic; season
with salt and pepper.
3. In a large cast-iron skillet, heat
3 tablespoons olive oil over medium
heat; add the sliced garlic and cook
until golden, 1 to 2 minutes. Using
a slotted spoon, transfer the garlic
to paper towels to drain. Add the
bread cubes to the pan, season with
salt and pepper and toast, tossing
occasionally, until golden, 5 to
7 minutes. Transfer to a plate.
4. Wipe out the skillet. Add the
remaining 1 tablespoon olive oil and
heat over medium-high heat until
hot. Season the steak with salt and
pepper, add to the pan and cook,
turning once, for 6 to 8 minutes for
medium-rare. Transfer to a cutting
board and let rest for 5 minutes
before thinly slicing against the grain.
5. Quarter the potatoes and add to
the vinaigrette, tossing well. Add the
onion and spinach, season with salt
and pepper and toss again. Divide
the salad among plates and top with
the steak, garlic slices and croutons.