Summer salads: Arugula, radicchio steak salad
Arugula, Radicchio Steak Salad
As eating meat is concerned, this salad is actually a very healthy choice and provides a good mix of proteins and fibers. Plus, you can keep the meat portion small while creating an impression of volume.
This recipe requires a minimal amount of cooking and has the particularity that the dressing is made in the same pan the meat was seared. For that purpose, it is recommended to use a cast iron skillet or a heavy bottom pan and bring it to a hot temperature when cooking of the steaks.
Meat: New York Steak, sirloin, flat iron, any of your favorite cut (count about 4 oz per person)
Garlic crushed: 3 cloves
Salt and pepper
Oil: Neutral type (canola, peanut, corn) to be brushed on the steaks
Shallot: 2 minced
Red wine Vinegar: 2 tablespoons
Mustard: 1 tablespoon
Olive oil: 1/3 cup or more
Baby Arugula: 5 oz
Radicchio: 3 oz, chopped
Radishes: 4 oz, cleaned, trimmed, halved in length and sliced thin
Thyme: De-stemmed, around 1 tablespoon, and some reserved for garnish.
Brush the meat with oil. Rub the crushed garlic over the meat, and then sprinkle it with pepper and salt to taste. In a pan with a small amount of oil, cook steak to your preference. Once ready, set the steak aside.
Let them rest for a few minutes while making the dressing so the meat won’t bleed.
In the same pan, sauté shallots until they are translucent. Off the heat, mix in mustard and vinegar. Transfer into a bowl and whisk in the olive oil to make an emulsion.
Slice meat against the grain on the bias in long strips.
Mix arugula, radicchio, and radishes with a little bit of oil in a salad bowl. Add the thyme and half of the dressing to coat salad leaves. Plate individually and garnish the top with strips of meat and a few radishes. Spoon the rest of the dressing over each plate and sprinkle with a bit of fresh thyme for garnish. Add crushed black pepper to taste.
Jean-Mark Sens grew up in France and Belgium and has been living in the Southern United States of America for the past 25 years, except for a short stint in the deep East of Maine, which brought him back to New Orleans. He has taught culinary arts at the Chef John Folse Culinary Institute, Eastern Maine Community College and more recently for Mississippi University for Women on the Gulf Coast, and also works with the Goldring Centre for Culinary Medicine in New Orleans. He has published a collection of poetry, Appetite, with Red Hen Press. The present recipes are part of Leafy Greens and Sundry Things, a book on the arts and technique of composing salads in need of a publisher.