This is a great dinner salad-a bit spicy, bursting with fresh herbs, sweet pepper and cucumber, we loved it topped with some grilled steak. You can sub the steak out for chicken, prawns, or even grilled salmon if you wish. We served it with piping hot baking powder biscuits.The prep is very quick and easy-toss a salad, grill up the meat, toss together, and you are finished in no time! I left out the jalapeno because it had a lot of flavour already, but if you prefer spicy, add it in.
photo copyright Karen Humphrey
Grilled Beef (or Chicken!) Salad
Adapted from Canadian Living
2 Tbsp lime juice
1 tbsp fish sauce
1 tbsp vegetable oil
2 tsp minced fresh ginger
2 tsp garlic, minced
2 cups shredded romaine lettuce
1 sweet red pepper, julienned
1 carrot, peeled and julienned
1 jalapeno pepper, seeded and thinly sliced (optional-we skipped it)
¼ cup chopped fresh basil, or you can substitute mint
2 beef rib grilling steaks, about 4 oz each- or you can substitute some chicken breasts, skin on
½ tsp each salt and pepper
1 green onion, thinly sliced (we substituted fresh garden chives)
2 tbsp chopped roasted cashews or peanuts
In a small bowl, whisk together the lime juice, fish sauce, vegetable oil, ginger, garlic, and sugar. Set aside.
Using a large bowl, toss the lettuce, red pepper, carrot, jalapeno pepper, basil, and green onion together. Set aside.
Season the steaks with salt and pepper. Grill over medium heat, turning once, until cooked to how you desire. I prefer mine to be medium with a hint of pink in the middle. If you are using chicken breasts, just grill them until they are no longer pink in the middle and cooked through.
Cool the steak or breasts for about 5 minutes, and then slice them thinly across the grain. Add the meat to the big bowl of salad, then drizzle the dressing over and toss.
Divide among 4 plates, and then garnish with chopped cashew or peanuts, if you like.