I’m currently obsessed with this salad. I love all the fresh herbs and what that does to the flavor — and I just soak it in lemon juice. The salty feta is perfect with this — and you could definitely add quinoa to make it stick to your ribs. Great way to use up all of those summer veggies before they go bad . . . . ahhhh, summer! I will miss you!
So, how was your Fourth? Mine was mellow but great. It started pouring rain right when we were about to put the t-bone on the grill — so I cooked it inside instead. I learned how to cook a steak indoors from the chef at Elways many years ago when he was actually married to my sister.
Heat up a cast iron skillet and add 2tbs butter/2tbs canola oil, heat up and add the steak. Salt and pepper the steak generously. Then sear the steak on all sides — about 2 minutes per side. I use tongs and even sear the edges. Searing looks the flavor into the meat and keeps it moist. Then I put the steak (still in the skillet) into a 420 degree oven for about 8-12 minutes depending on how you want the steak done.
While the steak was cooking, I steamed some corn on the cob and prepared the best salad I’ve had in a long time. The picture above is from Epicurious — although I actually made this salad up myself. I was so proud!
Teddi’s Apricot and Fennel Salad
Slice fennel, apricot & endive into thin strips and put into bowl. Add spinach leaves and arugula. Wisk lemon juice, olive oil mustard and agave and pour over top, add S & P, and serve.
The flavors in this salad were great — I love the sweetness combined with the bitterness of the fennel and endive.
Do it tonight.
I’m headed to the mountains today . . . tomorrow, a great patio summertime playlist. See you then.
I love summer salads. And this one has protein in it to boot! I would feel perfectly comfortable with my children just having this for dinner and calling it a night. It has my daughter’s favorite food group : corn. I also love the cranberry tartness.
I think I’ll be making this tonight.
Corn, Edamame & Black Bean Salad
kernels from 2 ears cooked fresh corn
2 c cooked edamame, pods discarded
15.5-oz can black beans, drained and rinsed
2 roasted red peppers, chopped
1/2 c dried cranberries
1/2 small red onion, finely chopped
1/4 c cilantro, chopped
3 T olive oil
1 T white wine vinegar
1 t salt
1/2 t pepper
pinch cayenne pepper
In a large bowl, combine corn, black beans, edamame, roasted red pepper, cranberries, onion and cilantro. Add olive oil, vinegar, salt, pepper and cayenne. Toss to combine.
Source: Fresh 365 online