Tuesday, March 29, 2011

Thai-Style Steak Salad with Thai Vinaigrette

This is a wonderful dinner salad, perfect when you have some leftover cooked steak. Add some crusty bread and you have a great dinner. It would also work with leftover roasted chicken.

Leftovers from whatever cooked steak you have on hand, thinly sliced into ½-inch x 2-inch strips
Greens (a large handful or two for each person eating): romaine, red leaf or whatever mix of greens you have on hand
½ cup fresh mint, sliced
2 green onions, sliced on the diagonal
½ cup toasted salted peanuts, chopped coarsely, optional

Thai vinaigrette:
2 tablespoons fresh lime juice
6 tablespoons olive oil
1 tablespoon soy sauce
1 tablespoon sugar
½ teaspoon Dijon mustard
1/8 teaspoon Aleppo pepper or hot pepper flakes
Salt and pepper to taste

1. Mix together all the ingredients in the vinaigrette. Taste for seasoning and adjust as you desire.
2. Mix enough of the vinaigrette with the cooked steak to moisten it nicely.
3. Combine the greens, fresh mint, and green onions in a salad bowl.
4. Add the remaining vinaigrette to the greens. Toss well.
5. Pile the greens on dinner plates. Top with the steak, pouring the vinaigrette from the steak bowl over all.
6. If you wish, sprinkle the toasted peanuts over the salads.

The number of servings depends on the amount of cooked steak you have. If you have a lot, you may need to increase the amount of the vinaigrette. The amount given for the vinaigrette would serve 4 for dinner with some crusty bread.
Adapted from Martha Stewart Living’s Great Food Fast

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