Lunchbreak: Wagyu beef and chicory salad with cured black olive vinaigrette, prepared by The Kitchen chef Johnny Anderes

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Chef Johnny Anderes

The Kitchen
316 N. Clark Street
(312) 836-1300

Wagyu Beef and Chicory Salad with Cured Black Olive Vinaigrette

1 lb top sirloin
2 tsp canola Oil
salt and pepper to taste
1 head radicchio
1 bulb fennel
1 bunch mint
1 bunch parsley

Clean silver skin and excess fat from top loin, rub with salt, pepper and 1 tsp of canola oil. Heat cast iron pan with remainder of oil. Sear all sides of the loin on medium heat. This can also be done on the grill. Cool until the beef has reached your preferred temperature and let rest. Wash and cut radicchio in half, cut out core and tear leafs, also wash, cut fennel in half, core and shave thinly with a chef’s knife or mandolin. Wash herb and pick leafs. In a large bowl, place all ingredients above in the bowl. Slice steak very thin against the grain, place on large serving platter. Toss salad with olive vinaigrette, and arrange over sliced beef.


1 cup cured olives
1 tsp Herbs de Provence
1 cup extra virgin olive oil
2 tsp whole grain mustard
1 tsp black garlic
3 tsp red wine vinegar

Puree extra virgin olive oil, mustard and black garlic. Chop olives and mix together in mixing bowl with herbs de Provence and red wine vinegar.


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