mesclun

This salad, with Southeast Asian flair, takes mere minutes to make, even with cooking the beef. Its base is mesclun and a handful of flavorful, mild herbs, like parsley or mint. Because steak doesn't need any seasoning, cooking it takes only 10 minutes. You could substitute chicken, pork or shrimp. The vinaigrette that accompanies this salad is light but assertive, based not on olive oil but on a neutral-flavored oil like canola. I use relatively little oil, as its job is only to help the remaining dressing ingredients coat the greens. To this I add rice vinegar or lime juice, both of which are high in flavor but low in acidity. The vinaigrette is rounded off with mustard, shallots, and nam pla (Thai fish sauce) or soy sauce.

Steak Salad With Fish Sauce and Mint

mesclun greens

mint leaves

neutral oil, like canola

rice vinegar or lime juice

mustard, optional

shallot,

nam pla, soy sauce

black pepper

If you're grilling, start a charcoal fire or preheat a gas grill. Grill steak about 4 minutes a side for medium rare. (If you're cooking inside, preheat oven to its maximum, 450 to 500 degrees. Heat ovenproof skillet on stove over high heat until it smokes. Place steak in skillet, and transfer to oven. Roast about 4 minutes a side for medium rare.)

Meanwhile, wash greens and toss with mint. Whisk or blend remaining ingredients together, taste, and adjust seasoning.

Let steak rest for a minute before slicing, and then place it atop greens, with its juices. Dress with vinaigrette, and serve.

Une adaptation personnelle de la salade césar traditionnelle

Salade césar au poulet

blancs de poulet

oeufs

Parmesan râpé (ici râpé mais en copeaux ça serait mieux)

Croûton nature (maison ou pas)

poignées de salade de mesclun ou ou autre salade

c. à s. de crème liquide

c. à s. de jus de citron

c. à s. de vinaigre de vin blanc

c. à c. de moutarde

trait de sauce Worcestershire

Sel ou sel fin

Poivre

This bowl of chicken, croutons and greens makes a cool, satisfying summer dinner. Leftover roast chicken with its juices yields the most savory dressing, but leftover fried or poached chicken are also excellent.

Roast Chicken Salad With Croutons and Shallot Dressing

onion

vinegar

Salt and black pepper

extra-virgin olive oil,

parsley

olive oil

bite-size bread pieces

lettuce

cheese

Make the dressing: In a bowl, combine shallots and vinegar and set aside 10 to 30 minutes to soften. Add 2 big pinches of salt and a dozen grinds of black pepper. Whisk in the oil and then the parsley. Taste and add more oil, salt and pepper as needed.

Make the croutons: Gently warm the olive oil in a skillet. When a piece of bread sizzles when dropped into the pan, add all the bread and cook slowly, stirring, until golden brown on all sides. Sprinkle with salt, transfer croutons to a bowl and wipe out the pan.

In the same pan, add the cooled chicken juices (they may have jelled). Don’t worry if your chicken doesn’t have juices; the salad will still be excellent. Add a tablespoon of water to pan and heat juices until smooth and runny. Dice or tear the chicken into bite-size pieces.

In a large bowl, toss the greens well with about 2/3 of the dressing. Taste and add more if needed. Divide greens among 3 or 4 bowls or plates. On top, divide the chicken, then the croutons, then the juices. Using a vegetable peeler, shave 3 or 4 thin, wide slices of cheese on top of each salad. Spoon a little more dressing on top and grind pepper over. Serve immediately.

Widely regarded as one of the healthiest edible oils, macadamia oil contains high levels of monounsaturated fatty acids, which are important in lowering blood cholesterol.

Green leaf salad with lime and macadamia dressing

tsp finely grated lime rind

lime juice

2.50 gm caster sugar

mesclun salad leaves

macadamia

Les choses simples font des gens heureux !

Omelette jambon comté

Œuf

poignées Salade (mélange mâche-roquette)

g Comté

tran. Jambon blanc

Coupez le comté en petits cubes ou en fines lamelles. 

Dans un bol : cassez les oeufs, salez, poivrez et battez-les.

Ajoutez une noisette de beurre dans une poêle à feu moyen puis versez-y les œufs.

Ajoutez le jambon en le déchirant en morceaux et le comté en les répartissant sur toute la surface. 

Laissez cuire à feu moyen 2 à 3 minutes en brisant le fond de l’omelette avec une spatule pour faciliter la cuisson.

Repliez l'omelette en 2 une fois que le dessous est bien doré. 

Servir l'omelette avec la salade assaisonnée selon vos goûts, salez, poivrez, c'est prêt ! 

Top 5 mesclun recipes from across the web

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Steak Salad With Fish Sauce and Min...

Salade césar au poulet

Roast Chicken Salad With Croutons a...

Green leaf salad with lime and maca...

Omelette jambon comté

Top 5 mesclun recipes from across the web

The most viewed mesclun recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Steak Salad With Fish Sauce and Min...

Salade césar au poulet

Roast Chicken Salad With Croutons a...

Green leaf salad with lime and maca...

Omelette jambon comté

The most viewed mesclun recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine