There were several days this week where the weather was just spectacular... 80 degree days, bright clear crisp blue skies that make the sprawling green lawns and budding trees look even greener. AHHHH it was just heavenly, and Spring Fever really kicked into high gear for me. Tis the season where I start "jonesin" for summer salads.
This salad was mentioned by one of my favorite new blogs, The Nutritionista. It is a recipe from Real Simple, and it was obscenely good. So good in fact, that my friend and I devoured it like wild animals. I can't wait to make it again!
I made a few adjustments of my own. It calls for watercress, which I love... but couldn't find the day I made it. So I used bibb lettuce and I also used flank steak instead of Roast Beef (it is leaner and I actually enjoy it more).
Ingredients-
makes 4-6 servings
2 bunches of watercress, thick stems removed (or any type of lettuce you love)
2 cucumbers, roughly chopped
4 ripe peaches, cut into wedges
1 lb of flank steak- grilled to your liking and cubed
1/4 cup lime juice
1 1/2 tsp sugar
kosher salt and pepper
1 small close garlic, finely chopped
2 tsp finely grated ginger
1/2 cup extra virgin olive oil
2 large shallots
- In a large bowl combine watercress, cucumbers, peaches and beef.
- Pour lime juice into a small bowl and whisk in the sugar & 1/2 tsp salt until dissolved. Add garlic, ginger and 1/4 tsp pepper. Slowly add oil in a steady stream whisking constantly until emulsified. Stir in Shallots.
-Transfer the salad to serving bowl or platter and drizzle vinaigrette over the top.
