Once again, our Colorado weather is all over the place. Yesterday, it was another very hot day, which was yet another perfect day for a cool, healthy and delicious salad. This time, we had some left over steak, which I used to create a Mediterranean steak salad. I made a caper vinaigrette to dress it up. The dressing had just the right amount of tanginess to really make the salad pop and come to life.
This salad is very colorful and was loaded with all kinds of vegetable goodness. It was so cool and refreshing and just hit the spot.
4 tsp capers, drained
3 TBSP lemon juice
1/2 cup red wine vinegar
4 tsp Dijon Mustard
1 cup olive oil
salt & pepper to taste
2 tsp sugar
2 TBSP fresh herbs, chopped fine – This time, I used lemon verbena rom my yard and thyme
Blend everything together well and chill for at least 1 hour before serving.
1 head Romaine lettuce
1 1 /2 lbs rare cooked beef, sliced into thin strips
3/4 lb green beans, blanched, chilled and cut into pieces about 1 inch in size
1/4 red onion, sliced very thin
1 cup sliced mushrooms
1/2 cup grape or cherry tomatoes, cut in 1/2
1 can artichoke hearts, drained, rinsed and cut in 1/2
dry roasted pepita seeds, optional
I arranged my salad as a beautifully composed salad on the plate, and then added the sliced beef on top. Larry likes cheese on his salads and I do not, so I always make them both with and without cheese.
Because it was a salad, and the weather was so hot, I opted for a cool, crisp chardonnay. But a lighter pinot noir or rose would have gone very well with this salad too. And to balance everything out, I added a nice toasted sesame seed bun on the side.
Yesterday, was hot and it was a good salad day. Today, the weather is considerably cooler, which means I will be coming up with something other than a salad for dinner tonight. Go figure. This is so typical this time of year. 🙂
Stay cool, stay safe and stay well Everyone. ‘Til next time.