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.
Posted in Beef, Figure Friendly, Main Dishes, Recipes, Salads, Sauces and Dressings, Starters, Uncategorized
Tagged Cherry Balsamic Vinaigrette, Grilled Steak Salad, Mixed Spring Green Salad with Grilled Steak, Steak Salad, Steak Salad with Cherry Balsamic Vinaigrette
This is one of my favorite pasta salads – it combines two of my favorite dishes: caprese salad and pasta. What’s not good about that? I have served this at several concert in the park picnics, and have taken it to many barbeques gatherings. As you can imagine, this is a super easy pasta salad to assemble, and, if you use store-bought pesto, it’s even easier. You can buy mozzarella that comes in small balls, or you can use fresh mozzarella cut into bite sized pieces. I like to use cherry or grape tomatoes – I slice them in half so that they absorb more of the dressing. In addition to using pesto, fresh basil is a key ingredient in this salad. As with all salads, and particularly pasta salad, adjust the ingredients and seasonings (dressing, herbs etc.) to your liking.
- 1 Lb. Shaped Pasta (Rotini, Ziti, Cavatapa, or whatever you like or have on hand)
- 1.5-2 Cups Mozzarella balls – cut in half (or mozzarella cut into 1/2 inch cubes)
- 1.5-2 Cups Cherry or Grape Tomatoes – cut in half
- 1 Cup Fresh Basil – chopped
- 1/4 -1/3 Cup Pesto
- 6-8 TBS. Olive Oil
- 1/4 Cup Balsamic Vinegar (use white balsamic if available)
- 1/4 Cup Parmesan Cheese- shredded
- Salt -to taste (it will take a generous amount)
- Pepper- to taste
Cook pasta according to directions, but only until al dente. Run pasta under cold water to stop the cooking process and drain. Pour pasta into a large serving bowl, add pesto to pasta and mix until pasta is coated to your liking. Mix in tomatoes, mozzarella,Parmesan and basil (adjust amounts as desired). Add olive oil, vinegar and salt and pepper. Serve at room temperature or slightly chilled.