This is a classic kitchen sink recipe – it was a combination of ingredients I had available; the result was great. My daughter came home while I was eating my salad and I thought she was going to steal it right out from under me – instead she just said “I know you’re planning on making me one of those.” As always, I encourage you to modify based on the ingredients you have on hand, but remember to include a variety of flavor elements, including, if available, savory, sweet, salty, spicy. One unique ingredient that I used which may be hard to find is a rosemary pistachio cracker which I broke into small pieces and used almost like a crouton. I loved the crunch and the flavor it added – see what happens when you experiment with what you have in the cupboard? I’m including a picture of the crackers – they’re worth looking for – they are delicious smeared with goat cheese. For my local followers: they are available at Westborn Market.While the steak would appear to be the star of this salad, I would argue that it is the veggies that make the salad. The steak was a simple NY Strip seasoned with salt and pepper and cooked to medium rare on the grill. You can use a variety of cuts (or even substitute chicken or salmon), but make sure you use a tender but flavorful cut. As for the veggies and other toppings – I used yellow tomatoes from my garden (love the low acid and sweet flavor), English cucumbers, fresh radish slices, goat cheese, and mixed spring greens. I topped the salad with a homemade cherry balsamic vinaigrette, but use your favorite dressing. My daughter suggested using more cheese – I would agree. I think it would have been even better with blue cheese crumbles, but goat cheese is what I had. Again, I loved the addition of the rosemary pistachio crackers, but as an alternative, you could add nuts and croutons. As with most of my salad recipes, I haven’t included measurements – use whatever amounts suit you.
- Spring Salad Mix (or your favorite greens)
- Radishes – thinly slices
- Fresh Tomatoes (yellow, or your favorite variety)
- English Cucumber – sliced
- Goat Cheese
- Rosemary Pistachio Crackers – crumbled
- NY Strip Steak – grilled to desired temperature (shown medium rare)- trimmed and thinly sliced
Cherry Balsamic Vinaigrette:
- 1/4 Cup Olive Oil
- 1/4 Cup Cherry Balsamic Vinegar
- 5 TBS. Red Wine Vinegar
- 1 heaping tsp. Dijon Mustard
- Salt and Pepper to taste
Add all ingredients to a jar or container with a lid. Shake well until all ingredients are well combined.