It’s 4:56 a.m. and I just made the best salad I’ve ever had in my life. I’ve been watching Chopped for years now, and must say, I’m a much better cook for it.
Here are the ingredients:
Marinated skirt steak/cooked medium rare/cut into thin strips
Baby Spring Mix (greens) which include: green leaf, mizuna, green romaine, tango, green oak, green chard, baby spinach, arugula, frisee, tatsoi, mache, red chard, red leaf, lolla rosa, red romaine, red mustard, radicchio, red oak, and beet tops
Sliced scallions + white onion heads
Red and yellow peppers/sliced
Toasted pumpkin seeds
Vine ripe tomatoes/quartered (6 small ones)
Fresh Gorgonzola cheese
Vanilla yogurt (preferably, Greek)
Green Curry paste
Fresh lime juice
Fresh cracked pepper
Since I created this salad, there’s no actual name for it. I suppose I’ll call it a Southwestern, Asian salad, with green curry dressing. It’s unbelievably delicious with an abundance of freshness and various layers and depths of flavour.
After grilling the skirt steak (medium rare), I let it rest for about six minutes. That locks all of the juices in. I then broke apart the fresh portabella mushrooms- I like my food rustic. No measuring is necessary. (I eyeball everything and it’s always just the right amount.)
Start cooking the mushrooms over medium-high heat with extra virgin olive oil. Throw in the sliced scallions, along with the white onion heads. I like my scallions to be fairly large- in fact, everything is cut or broken up into liberal pieces. It’s prettier that way, and you can savor what you’re eating- it’s not all mangled up like a chopped salad.
Slice up some red and yellow peppers and throw them in with the mushrooms and onions- again, big, generous pieces of everything. Toss in some fresh, yellow corn and braise the veggies until they carmelize and get a good roasted colour on them. Slice up some vine ripe tomatoes, along with some avocadoes- mix them up with the greens. Add some dried cranberries along with some toasted pumpkin seeds. Add some fresh gorgonzola cheese. Next, mix some mayo up with vanilla yogurt- about 1/4th of a cup each. Add a squirt of lime juice, some kosher (or sea) salt, three teaspoons of green curry paste, and some cracked black pepper. Mix.
Mix it gently together, the salad with the dressing. Voila.
(This goes well with a toasted baguette, thinly slice, flash-fried in olive oil, finished off with fresh rosemary and cracked black pepper.)
We topped off our late night feast with a fresh Au Jus pear and a blood orange.
Josh and I had tried to sleep earlier, but I was lying there thinking about food. I was going to snack on green grapes and fresh mozarella balls, but ended up making this salad on the fly instead. I can’t begin to describe how delicious it is: it’s all so juicy and fresh.
Is it really 5:27 a.m.?
Good grief. Time to hit the hay.
School is kicking my butt.