My daughter and I have dinner together on Tuesday evenings, switching kitchens. This week, it was her turn and she turned out a gem of a steak salad dinner! I contributed only the Mexican-seasoned roasted corn.
As you can see from the photo, many wonderful vegetables accompanied the strips of seasoned steak:
red leaf lettuce and radishes
Mexican corn and black beans
chunks of avocado and red bell pepper
feta and parsley.
Then she topped it all off with a homemade red wine vinaigrette featuring Dijon mustard. You can imagine how that made the steak pop!
We always enjoy trying new tastes and exploring recipes. This evening was no exception!
Thanks, dear daughter!
Ever think of making your “cole slaw” with a vinaigrette instead of all that mayonnaise?
Well, here’s how it will look–you can see the cabbage and carrots!!!
Depending upon how much cabbage slaw you buy, or slice your own, thinly, from a halved cabbage, for two people you might start with:
- two cups of cabbage, sliced
- 1/2 cup shredded or grated carrots
- 2 TBL olive oil
- 4 TBL white wine vinegar
- 1/2 tsp. dijon mustard
- 1/2 tsp. honey
- 1/4 tsp garlic salt
- several turns of freshly ground pepper
- fresh parsley for color and a pop of flavor
Taste the dressing at this point. If it’s not sweet enough for you, and you miss the sweetness of “cole slaw”, add a bit more honey. Stir dressing into your slaw, cover and refrigerate for awhile, so flavors can meld.
We have made a healthier salad here by avoiding granulated sugar and all the fat of mayonnaise. You get enough (good) fat from the olive oil.
And it’s quite pretty, especially if you add a little chopped red bell pepper!
Black Rice and Pistachio Salad
This one is not only healthy, but pretty…and a little unusual. You’ll enjoy using it as a side, too, while still warm, as a gorgeous pilaf under a beautiful white halibut filet.
I have added another photo of the salad, so maybe you can appreciate its beauty and the variety of ingredients.
For this preparation, you will need for 2 people:
- 1/2 cup black rice (the best is “forbidden rice”)
- 1/2 of a navel orange
- 1 TBL extra-virgin olive oil
- 1 TBL. Champagne or white-wine vinegar (maybe more, to taste)
- Kosher salt and black pepper, to taste
- 1/4 cup coarsely chopped TOASTED pistachios
- 1 scallion, thinly sliced; more for garnish
- 1/2 fresno chile, seeded and minced (about 1 TBL.)
- 2 TBL. rough-chopped dried cherries, tart recommended, but not necessary
Cook the rice according to the directions on the package.
For the orange, cut supremes from the flesh–no peel or membranes. Cut the supremes into 2 or 3 pieces each for the salad and squeeze the membranes for the juice.
In a medium bowl, whisk the orange juice with the oil, vinegar, 1/8 tsp. salt, and black pepper to taste. Add the rice, pistachios, scallion, chile, cherries, and orange segments. Toss to combine.
Allow the salad to sit at room temperature, lightly stirring it now and then, for 20-30 minutes, to meld the flavors. Serve at room temperature as a salad, topped with extra scallion.
If using as a side dish (as with the halibut), plate it while still warm.