Here's two I love. Feel free to omit the candied pecans in the steak salad. I do.
Steak Salad
* 2 whole Rib-eye Or Strip Steaks, Extra Fat Trimmed
* _____
* FOR THE DRESSING/MARINADE:
* ¾ cups Canola Oil
* 3 Tablespoons Red Wine Vinegar
* 1 Tablespoon Balsamic Vinegar
* 1 Tablespoon Worcestershire Sauce
* 2 Tablespoons Soy Sauce
* 1 teaspoon (additional) Soy Sauce
* 2 Tablespoons Lime Juice
* 2 Tablespoons Sugar
* 3 cloves Garlic, Peeled
* 1 Tablespoon Minced Fresh Ginger
* ½ teaspoons Hot Chili Oil
* 1 teaspoon Kosher Salt
* Lots Of Freshly Ground Black Pepper
* _____
* FOR THE ONION STRINGS:
* 2 whole Onions, Sliced As Thin As Possible
* 2 cups Buttermilk
* 2 cups Flour
* 1 Tablespoon Salt
* ½ teaspoons Cayenne Pepper
* 1 quart Canola Oil
* Black Pepper To Taste
* _____
* FOR THE CANDIED PECAN BITS:
* ½ cups Pecans, Chopped
* 1 cup Sugar
* 2 Tablespoons Water
* _____
* FOR THE SALAD:
* Lettuce Mix: Romaine, Arugula, Watercress, Raddiccio, Etc.
* Small Grape Tomatoes
* ¾ cups Crumbled Blue Cheese
Preparation Instructions
To make the dressing/marinade, combine all ingredients in a mason jar with the lid. Shake vigorously to combine; taste and adjust seasonings to taste.
Place steak in a plastic zipper bag. Pour in half the marinade and seal. Refrigerate and marinate for at least two hours.
Prepare the onion strings: Slice onion very thin. Place in a baking dish and cover with buttermilk and soak for at least an hour.
Make the candied pecans: Spread pecans on a baking mat or sheet of waxed paper. Add sugar and water to a small saucepan or skillet over medium heat. Cook to 280 degrees, or until dark and clear amber in color, about 5 to 6 minutes. Pour mixture over pecans (may not need all of mixture) and quickly stir/poke with a fork to evenly distribute mixture all over pecans. Allow to cool completely.
Make the onion strings: Combine dry ingredients and set aside. Heat oil to 375 degrees. Grab a handful of onions, throw into the flour mixture, tap to shake off excess, and PLUNGE into hot oil. Fry for a few minutes and remove to a paper towel-lined plate as soon as they are golden brown. Repeat until onions are gone.
Grill (or sautee) the steak over medium-high heat until medium rare, about 2 minutes on each side. Remove from heat and allow to rest. Slice steak against the grain in thin slices.
In a large bowl, add lettuce mix, blue cheese, and cherry tomatoes. Add a little dressing and toss to combine. Add more if needed. Add candied pecans at the end and toss to combine.
Heap salad on a plate, making sure to get plenty of blue cheese, tomatoes, and pecans on each plate. Add half a steak to the top of each plate, then top the steak with onion strings.
Asian Noodle Salad
* SALAD INGREDIENTS:
* 1 package Linguine Noodles, Cooked, Rinsed, And Cooled
* ½ heads Sliced Napa Cabbage, Or More To Taste
* ½ heads Sliced Purple Cabbage, Or More To Taste
* ½ bags Baby Spinach, Or More To Taste
* 1 whole Red Bell Pepper, Sliced Thin
* 1 whole Yellow Bell Pepper, Sliced Thin
* 1 whole Orange Bell Pepper, Thinly Sliced
* 1 bag Bean Sprouts (also Called Mung Bean Sprouts)
* Chopped Cilantro, Up To 1 Bunch, To Taste
* 3 whole Scallions, Sliced
* 3 whole Cucumbers Peeled And Sliced
* 1 can (about 10 Oz.) Whole Cashews, Lightly Toasted In Skillet
* _____
* FOR THE DRESSING:
* 1 whole Lime, Juiced
* 8 Tablespoons Olive Oil
* 8 Tablespoons Soy Sauce
* 2 Tablespoons (up To 3 Tablespoons) Sesame Oil
* â…“ cups Brown Sugar
* 3 Tablespoons Fresh Ginger Chopped
* 2 cloves Garlic Chopped
* 2 whole Hot Peppers Or Jalapenos, Chopped
* Chopped Cilantro
Preparation Instructions
Mix salad ingredients together. Whisk dressing ingredients together and pour over salad. Mix with tongs or hands and serve on a platter.
Note: dressing keeps for up to three days before serving, without cilantro.
