I picked up some carrots at the farmer’s market this morning and came up with this salad to have with dinner tonight. Sorry, but no measurements because I eyeballed everything. Precise amounts don’t seem too critical here, anyway.
- carrots, chopped
- onions, chopped
- fresh parsley, chopped
- juice of 1 lime
- dollop of mustard (maybe a teaspoon, maybe less?)
- olive oil
Combine salad ingredients in a bowl. Whisk together dressing ingredients and toss with salad.
cc licensed ( BY SA ) flickr photo shared by ted_major
We adapted this one from an appetizer recipe in the October Bon Appetit to make it into a main course.
- flank steak, 1 to 1.5 lbs
- kosher salt
- 1 English cucumber, cut lengthwise, seeded & sliced thinly
- 2 limes, juiced (divided)
- 2 teaspoons fresh ginger, peeled & finely grated (a Microplane classic zester works beautifully), divided
- 1/4 cup extra-virgin olive oil
- freshly ground white pepper
- Romaine lettuce, washed & torn into bite-sized pieces
- Asian sweet chili sauce
Score both sides of the flank steak by making shallow cuts about an inch apart in a diamond pattern. Sprinkle both sides with kosher salt, to taste. Set aside to let the steak absorb the salt. Next prepare the cucumber and put it into a bowl with the juice of 1 lime and 1 tsp of the ginger, plus kosher salt, to taste.
Make dressing for the salad by combining the juice of the other lime, the remaining tsp of ginger, freshly-ground white pepper to taste, and the olive oil. The ginger seems to act as an emulsifier to make a smooth vinaigrette. (Is it a vinaigrette if it doesn’t have any vinegar?)
Cook the flank steak using your method of choice to medium rare. We pan-seared it last night (it was raining), but next time we’ll use the grill, weather permitting.
When the steak is done, let it rest for 5 or 10 minutes under a tent of foil. Cut into thin slices against the grain. While the steak rests, wash and tear the lettuce and toss with the vinaigrette (you won’t need all the dressing).
Plate it up by layering lettuce, cucumbers, and steak. Drizzle with sweet chili sauce.
We adapted this recipe from the cover recipe from the August 2012 Food & Wine. Wow, was it good! The anchovies were surprisingly subtle–if I hadn’t known they were there, I’m not sure I could have picked them out, so don’t let them scare you off. We served it with garlic shrimp and a loaf of fresh bread, and it was a garlic party at the Major household tonight. (Note to self: if you make this combo again, zest the lime for the salad and then juice it for the shrimp, so you can use one lime instead of two).
- 1/4 cup extra virgin olive oil
- 4 anchovies, mashed with a fork
- 1 clove garlic, minced
- zest of one lime (or lemon)
- 2 Tbs sherry vinegar
- 1.5 lbs tomatoes, cut up however you like
- kosher salt
In a small skillet, combine oil, anchovies, garlic, and zest. Heat over medium heat until it just starts to bubble around the edges and then remove from heat. Place the tomatoes in a salad bowl and sprinkle with salt. Stir the vinegar into the oil/anchovy/garlic/zest mixture. Pour over the tomatoes and serve.