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| From gastronomic guesswork |
The base is a 4 to 1 mix of fresh arugula leaves to celeriac julienne - starting with roughly 5 oz of arugula (like this) to 1 large celery root (note celeriac / celery root is not the same root that grows celery).
The celery was salt macerated (tossed with salt and left at room temperature to soften) for 2 hours. The scallions were separately grilled in a little olive oil. The bacon was roasted for 20 minutes at 350F, drained, cooled, and minced.
The steak was seasoned with smoked pimenton and maldon salt, then rested at room temperature for an hour before grilling to medium doneness. The vinaigrette was a suspension of 4 to 4 to 1 of olive oil, 50% reduced pomegranate juice, and red wine vinegar. To this we (meaning my wife the salad queen) added 1 teaspoon of dijon black mustard and a healthy dose of black pepper.
The flavor notes centered on pomegranate, smoke, and pepper, the latter coming of the arugula, celeriac, and black pepper.
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