After talking to my cousin Inna, I got inspired to change things up with my Steak Salad with Pesto Dressing. She told me that she adds some roasted asparagus into her salad, among other deliciously intriguing ingredients. And I’ve been making a home made ginger dressing for as long as I can remember. So I went shopping, and got some more inspiration from the ingredients @ the grocery store. And then I invited my co-residents to try it. Let me I tell you, if I didn’t take the salad away from them I wouldnt have had food left for shabbos lunch.
Ingredients + Methods:
Preheat your oven to 400F. Line 3 small baking sheets with foil for easy clean up. The asparagus, mushrooms, and broccholi all need to roast for about 35-45 minutes, with a flip half way through the cooking time.
Asparagus:
1/2 lb pencil asparagus, ends trimmed
2 tbsp soy sauce
1/2 tsp sesame oil
1 tbsp olive oil
- Coat the asparagus in the dressing ingredients and lay flat on to a baking sheet.
Broccoli:
1 broccoli crown, cut into florettes
1 cloves of garlic, smashed
2 tsp paprika
1/2 tsp salt
1 tbsp olive oil
- Coat the broccoli and smashed garlic in the seasoning and oil, and lay on to a baking sheet.
Mushrooms:
2 large portabello mushroom caps, washed and stems removed
2 tbsp balsamic vinegar
2 tbsp olive oil
2 cloves garlic, finely chopped
1 tsp salt
- Drizzle the mushrooms with the vinegar and oil, and season with the salt. Top with the chopped garlic, and put on a baking sheet.
Steaks:
2 steaks of your choice (my cousin recommends Oyster Steaks, juicy and scrumptious)
1 tsp salt
1 tsp black pepper
2 tsp cayenne pepper
1 tsp cumin
- Coat the steaks in the seasonings, and grill or pan-sear to desired doneness. Tent with a sheet of foil to rest.
Dressing:
1 medium carrot, finely shredded
1 small tomato, grated
2 inches fresh ginger, grated
1 tbsp soy sauce
1 tsp sesame oil
1/2 lemon, juiced and zested
1/4 cup grapeseed or olive oil
pinch of salt and pepper
Combine all ingredients in a food processor and blend until smooth. Adjust flavors to taste; ie, if you think it needs more lemon or more soy, go for it! You’re eating it, you gotta like it.
You’ll also need:
1 bag of mixed salad greens (6-8 oz)
1 medium tomato, thinly sliced
1-2 israeli cucumbers, thinly sliced
1-2 ripe avocado’s, thinly sliced
Layering the salad:
This is the order in which I layer the salad:
Greens
Asparagus
Mushrooms (sliced in half, then thin strips)
Tomato
Cucumber
Steak, thinly sliced against the grain
Avocado
Broccoli around the sides
Top with the dressing
koshericious
