The Party’s Not Over Steak Salad

When there’s a celebration, barbecued steak is often on the menu. If there’s more steak than needed, we often use it thinly sliced in a meal salad. Blue Sky Vegetable Co fields are bursting with beautiful options to add to salads right now.

Shallot Dressing:

Ingredients:

·        ¼ cup olive oil (or oil of choice)

·        2 Tbsp finely chopped shallots (1 small)

·        4 Tbsp white wine or rice vinegar

·        1-1/2 Tbsp maple syrup (or honey or agave)

·        ½ tsp salt

·        ¼ tsp pepper

·        2-1/2 tsp Dijon mustard

Method:

Mix together ingredients and whisk briskly together or blend in food processor or blender until emulsified. Adjust the salt and pepper to taste.

Salad:

Ingredients:

·        Greens of choice (salad mix, spinach, kale or romaine)

·        3-5 green onions chopped (or use red onions, thinly sliced)

·        3 radishes, thinly sliced

·        1 cucumber, sliced or chopped

·        Sugar Snap Peas, prepared to crisp tender

·        Mushrooms, sliced

·        Steak, thinly sliced (leftover steak works well)

·        Options: peppers, boiled eggs, corn kernels, kohlrabi slices

Method:

Prepare salad dressing.

Prepare greens and vegetables for the salad.

Thinly slice the steak across the grain, and cut into manageable size pieces.

In a large bowl, toss together everything but the greens and the dressing. Sprinkle with the dressing to lightly coat the mixture.

When ready to serve, toss with the greens. Adjust the amount of dressing to taste. Serve and enjoy.