Summer on a Plate
Jul 05, 2011 10:24PM ● Published by Anonymous
Slip into the freedom of flip-flops and retune your mood to the joys of fresh summertime suppers. And does any dish sing “summer” with more gusto than salad?
Savvy cooks look for ways to serve summer-on-a-plate — which means a harmony of color, bursting flavors and seasonal favorites. The superior freshness, quality, taste and variety of signature Fresh Express salad blends make summertime meals “in the bag.”
Your choice of colorful ready-to-serve fancy lettuce blends, hearty greens and tender baby lettuce varieties becomes the inspiration for warm weather eating. Spectacular seasonal additions could include:
— Grill goodies: Seared shrimp, sliced grilled steak, sausage kabobs, grill-roasted vegetables, diced marinated pork chops, grilled salmon or chicken skewers. — Farmer’s market favorites: Fresh spring peas, roasted asparagus spears, spring onions, local tomato wedges, sliced radishes, sweet corn, minced garden-fresh herbs, diced cucumber, steamed green beans, sliced peppers.
— Deli delights: Thinly sliced hard salami, shredded rotisserie chicken, olive bar offerings, roasted turkey, cold crabmeat, diced honey baked ham.
— Pantry possibilities: Toasted almonds or other nuts, canned tuna, cannellini or black beans, marinated artichoke hearts, chickpeas, roasted red peppers, garlic croutons, artisan vinegars, extra virgin olive oil.
— From the fridge: Hard cooked eggs, crumbled feta or blue cheese, diced crisp bacon, shredded cheddar.
— Fruit fancies: Cubed watermelon, avocado wedges, diced cantaloupe, juicy grapes, sliced kiwifruit, fresh blueberries, peach or plum wedges.
Citrus-Ginger Grilled Steak Salad with Kiwifruit
1 package Fresh Express Fancy Greens
1/2 cucumber, peeled and diced
1/2 red bell pepper, seeded and diced
2 ripe kiwifruit, peeled and sliced
1 boneless strip steak, marinated in Citrus-Ginger Marinade, grilled
Place greens, cucumber, bell pepper and kiwifruit in large shallow bowl. Drizzle Ginger Vinaigrette over and toss gently. Divide salad among four dinner plates; arrange sliced steak atop each salad and serve immediately.
Ginger Vinaigrette: In medium jar with tight fitting lid place 5 tablespoons olive oil, 1 teaspoon grated fresh ginger root, 1 tablespoon white wine vinegar, 1 tablespoon orange juice, 1 teaspoon honey, 1/4 teaspoon salt and pinch of black pepper; secure lid and shake jar well to blend.
Makes about 1 1/3 cups, enough for 1 pound of strip steak, or other beef loin steak
2/3 cup fresh orange juice
Grated zest of one orange
2 tablespoons freshly grated Ginger root
2 tablespoons soy sauce
2 tablespoons balsamic vinegar
1 teaspoon dry mustard
1 tablespoon coarsely grated Black pepper
1/4 cup vegetable or peanut oil
In small bowl whisk together orange juice, zest, grated ginger, soy sauce, vinegar, mustard and pepper. Slowly add oil, whisking to blend well. Use immediately to marinate steak before grilling: Place one strip steak in large self-sealing bag, pour marinade over and refrigerate for 6 to 8 hours, or overnight. Remove steak from marinade, pat dry with paper towels and grill over direct heat to desired doneness. Allow steak to rest 5 minutes before slicing thinly to arrange atop salad.