From: Chef Bruce Logue, La Pietra Cucina, Atlanta. Yield: 2 servings.
Spring Onion Bulbs:
4 medium spring bulb onions, tops removed 3” above the bulb
2 Tbsp. extra virgin olive oil
to taste, salt and pepper
1 tsp. Pedro Jimenez vinegar or sherry vinegar
Caper Mostarda:
2 egg yolks
3 tsp. lemon juice
1 Tbsp. Dijon-style mustard
to taste, salt and pepper
1 cup blended oil
1 tsp. mustard seeds, soaked
in warm water for 10 minutes and drained
½ cup capers, rough-chopped
½ tsp. dried oregano
Beef:
5 oz. Wagyu beef sirloin or filet, trimmed, sliced into 5 slices
3 tsp. extra virgin olive oil
2 tsp. sliced chives
1 tsp. Pedro Jimenez vinegar or sherry vinegar
to taste, salt and pepper
2 cups miner’s lettuce or mache
For spring onion bulbs: Cut the bulbs in half and remove any dry papery outer layers. Soak bulb halves in water. Season with oil, salt and pepper. Grill or sear on the cut side until dark and lightly charred, turn them over, and repeat. The bulbs should be soft but not flimsy. Sprinkle with vinegar while allowing onion to cool to room temperature. Arrange them on a plate, alternating bulb and stem.
For caper mostarda: Whisk the yolks with lemon juice, mustard, salt and pepper in a bowl for 30 seconds.
For beef: Pound the slices of beef between plastic wrap until paper thin. Place in a stainless bowl; season with oil, chives, vinegar, salt and pepper. Add the lettuce and toss. Adjust seasoning as needed.
To serve: Gently lay slices of beef and lettuce on the base of grilled onions. Dot caper mostarda around the outside of the composed plate. If desired, garnish with shaved Parmesan and ground black pepper. Serve at room temperature.
PHOTO: NATIONAL ONION ASSOCIATION