Thursday, March 15, 2012

Cross Rib Roast with Strawberry Spinach Salad

I wanted a roast tonight but didn't want to spend too much time worrying about it.  This recipe from The Complete Meat Cookbook, by Bruce Aidells and Denis Kelly fit the bill perfectly. 

Remember when Strawberry Spinach Salad was all the rage?   I put a little modern spin on the dressing that I think you would all enjoy giving a shot at.

Cross Rib Roast
2-3 lbs cross-rib roast (I used one from Prather Ranch)
2 tablespoons balsamic vinegar (I used Bariani)
2 tablespoons minced garlic 
2 teaspoons dried thyme 
1 teaspoon dried rosemary 
1 tablespoon salt 
1 teaspoon pepper 
1 tablespoon olive oil

Brush roast with balsamic vinegar.   Make a paste with remaining ingredients and apply to meat. Roast meat at 450 for 15 minutes Reduce heat to 350 and cook for 40 to 60 minutes, or until internal temperature reaches 125.

Remove from oven; cover loosely with foil and let stand 15 to 25 minutes.

Strawberry Spinach Salad
inspired by
2 1/2 tablespoons infused vinegar, I used a tangerine balsamic.  I bet raspberry or lemon would be great too.
3 tablespoons olive oil; alternately you can use an infused olive oil here. 
5 ounces baby spinach (I used Bloomsdale spinach from Tomatero Farm
1/2 pound strawberries, cut lengthwise into thick slices (Organic strawberries from California will start to make an appearance very soon, if you use conventional, as I've done tonight, make sure they are from California and be sure to wash them well before serving)
1/2 cup pecan halves (3 1/2 ounces), toasted and cooled

Whisk together vinegar, a rounded 1/4 teaspoon salt, and 1/8 teaspoon pepper in a small bowl, then add oil in a slow stream, whisking well. Put spinach, strawberries, and pecans in a large bowl and toss with just enough vinaigrette to lightly coat.

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