It is early June, and we still have not had much Spring-like weather. We’ve been all over the place weather wise, and have had much colder, winter-like weather than Spring-like weather, despite what the calendar says. I think though, maybe it is finally safe to say that Spring has arrived and will stay for more than just a couple of days at a time. I think. My backyard is over flowing with lemon verbena, which is definitely a good sign that Spring is here. Already I have so much that I will not be able to get through it all, and more is on the way. We took advantage of this Spring day and feasted on a healthy steak salad loaded with vegetables and topped with a soy-jalapeno dressing. A big giant salad is a typical meal for us in the summer and warmer weather. Usually we enjoy this big salad on our deck, but there were still threats of thunder and lightening, with black clouds circling above us, so we decided not to chance it, and ate inside instead.
This is only one patch of my lemon verbena. It is a a member of the mint family and literally takes over everything. But it smells and tastes so good. I use it as much as possible in the Spring and Summer.
We counted up the vegetables in this salad, and came up with 9 different vegetables. Believe me when I say we eat a lot of vegetables. I start off with just little bits of this and that, and before you know it, I have a huge salad. One time one of my brothers-in-law came over for lunch and thought because we were having salads that it would be a light lunch. Boy, was he in for a big surprise.
1/4 cup soy sauce
4 TBSP lemon juice
1 large jalapeno, diced fine
2 TBSP sesame or peanut oil
4 TBSP olive oil
2 TBSP honey
1 tsp black sesame seeds
1 TBSP fresh cilantro, chopped fine
1 TBSP lemon verbena, chopped fine, optional
Mix all the ingredients together, chill and let rest for at least 30 minutes before using . this allows for the flavors to really burst and come to life. Top your favorite salad with this delicious dressing and enjoy.