Cool California Steak Salad

I gave you all a bit of a teaser yesterday with my marinated mushrooms and artichoke hearts. Marinated Mushrooms and Artichoke Hearts I actually made those as part of the rest of this deliciously cool steak salad that I served for dinner.

As most of you know, I am originally from Southern California. We eat EVERYTHING in California. Part of the reason for the many varieties of foods is because of all the ethnic influences we have in California. But another reason is because of all the fabulous produce and foods that are grown in California.

California’s agricultural abundance includes more than 400 commodities. Over a third of the country’s vegetables and two-thirds of the country’s fruits and nuts are grown in California.  Over $47.1 billion is generated by California agriculture, which is 2 percent of the state’s economy, and was the largest amount for any state, making up 12.5 percent of the total agricultural production for all 50 states.  It also was more than $19 billion greater than the agricultural production from the second largest state (Iowa) and more than twice the amount of the state with the third greatest production (Texas).  Further perspective is provided by the fact that the agricultural production in California was greater than the total GDP of three states.  One of only five agricultural regions in the world with a Mediterranean-growing climate, California produces more than 400 animal and plant commodities annually, more than any other state, with top products including milk, almonds, grapes, beef and more. Additionally, two-thirds of the nation’s fruits and nuts and over a third of its vegetables are produced by California farms alone. So with all this fabulous produce coming out of California is it any wonder why I love my fruits and vegetables and great food in general? I grew up with nothing but the best. 🙂

I made this cool, refreshing steak salad that honored all the great California produce, using the marinated mushrooms and artichoke hearts as part of that salad too. I love adding as many fresh vegetables as I can to most dishes, and especially to salads. When I make a salad, I load it up with all kinds of fresh goodness.

Cool California Steak Salad

I combined fresh baby spinach with Romaine lettuce as the base of the salads, then added some roasted some peppers, Compari tomatoes, red onions sliced very thin, and the marinated mushrooms and artichoke hearts. Larry’s salad was topped with Mozzarella cheese. I cooked up some skirt steak and sliced it very thin to top it all off. It was all finished with a cool, creamy lemon-herb dressing and some roasted pepita seeds. Of course I was inspired by something complete different, and then went rogue, like I always do. 🙂

Creamy Lemon-Herb Dressing

1/2 cup olive oil

3 TBSP Proseco vinegar

2 TBSP fresh herbs – I used basil, oregano, thyme and lemon verbena

1 TBSP garlic

1 tsp paprika

1 cup mayonnaise

salt & pepper to taste

Put everything in the food processor and pulse for just a few seconds until it is all mixed together and creamy. Chill for at least an hour before using to let all the flavors blend together.

In no time at all, you have a cool, refreshing, healthy salad with a cool and creamy dressing. A tasty dinner in no time, and hardly any time in front of a hot stove. This is just perfect for these dog days of summer.

Stay cool, stay safe and stay well Everyone. ‘Til next time.

Author: ajeanneinthekitchen

I have worked in the restaurant and catering industry for over 35 years. I attended 2 culinary schools in Southern California, and have a degree in culinary arts from the Southern California School of Culinary Arts, as well as a few other degrees in other areas. I love to cook and I love to feed people.

17 thoughts on “Cool California Steak Salad”

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