3 delicious salads that will fill you up

Salad with steak and green sauce

Courtesy of Emily Connor, whose recipe can be found at Food 52 Powerful Salads: 60 New Ways to Turn Salad into Dinner.

Connor notes that this salad uses “herbs and greens that are abundant at farmers’ market stalls. The spicy ingredients in the salsa verde (herbs, anchovies, garlic, lemon, and capers) are a perfect match for the strong, burnt flavors of grilled meat. steak.” But instead of mixing the ingredients together to make a green relish, I decided to do something unexpected and use the herbs as the base of the salad and use the other ingredients to make a light lemon and anchovy vinaigrette for a touch of last. “.

Makes 4 servings


  • 1½ pounds steak or tenderloin
  • Kosher salt and freshly ground black pepper
  • olive oil, to cover
  • 1 large red onion, cut crosswise into ½-inch rings
  • 6 cups loose-leaf watercress and arugula
  • ¼ cup fresh, unwrapped flat-leaf parsley
  • ¼ cup fresh, loose mint leaves, chopped if large
  • ½ cup coarsely chopped walnuts
  • 2 ounces Parmesan cheese, grated with a vegetable peeler
  • Anchovies and lemon vinaigrette
  • 1 clove of garlic
  • 2 anchovy fillets
  • Zest of 2 lemons
  • 3 tablespoons of freshly squeezed lemon juice
  • 2 teaspoons capers, coarsely chopped
  • ½ teaspoon Dijon mustard
  • A pinch of crushed red pepper, or to taste
  • ¼ cup extra virgin olive oil

1. Dry the meat with a paper towel, sprinkle with salt and let it stand at room temperature for an hour.

2. Heat grill to medium heat. Brush the meat with olive oil on both sides. We also coat the onion with olive oil and adjust it with salt and pepper.

3. Grill meat and onion until onion is charred well and meat is cooked to desired doneness, 3 to 5 minutes per side (for rare, internal temperature should reach 130°F). Transfer the meat to a cutting board and the onion to a plate. Let the meat rest for about 15 minutes; then cut it crosswise into thin strips.

4. To make the vinaigrette, finely chop and mash the garlic and anchovies with the edge of a knife until you have a paste. In a large bowl, whisk together the lemon zest and juice, capers, mustard, red pepper flakes, and olive oil until emulsified. Taste and adjust seasoning.

5. In a large serving plate or bowl, combine the watercress, arugula, parsley, mint, walnuts and Parmesan cheese. Add the vinaigrette, a little at a time, and toss with your hands to lightly dress the salad. Place the meat in strips and the onion on top of the vegetables. Serve the rest of the vinaigrette separately.

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