2 heads purple cauliflower, halved
1 C beet juice
4 cloves garlic, minced
1½ tsp salt
1 tsp pepper
Pinch Espelette red pepper powder (may substitute unsmoked hot paprika)
2 Tbsp olive oil, divided
½ Tbsp balsamic vinegar, to garnish
Chives, to garnish
2 C arugula, packed
½ C olive oil, plus extra
½ C pine nuts, toasted (may substitute walnuts)
⅓ C Parmesan, grated
1 garlic clove, smashed
½ tsp kosher salt
¼ tsp pepper
3 Tbsp olive oil, divided
1 Tbsp shallots, minced
1 pint cherry tomatoes
1 Tbsp red wine vinegar
Salt and pepper, to taste
Prepping time: 25 minutes / Cooking time: 15-20 minutes (excludes sous vide cooking)
Place one steak on each plate and top with the pesto and tomato vinaigrette. Drizzle with balsamic vinegar and sprinkle with chives, if desired.
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CREA courses take your sous vide skills to the next level.
Since 1991, CREA has been the definitive source for mastering the revolutionary sous vide cooking method. Through online and in-person training, CREA sets you on the path to successfully incorporate sous vide cooking into your professional and personal practice.