Thursday, January 19, 2012

Fresh Broccoli and Beef Salad with Sesame, Soy, Ginger Dressing

I first tasted a version of this salad at a cookout with college friends. It is simple, can be made in advance, and if you are not interested in prep work you can easily find the majority of the ingredients pre-chopped and ready to go.

My take on Newman's Own Asian Salad Dressing:

5 T. Rice Vinegar
1.5 T Soy Sauce
1 t. Sesame Oil
1 t. Lemon Juice
1 t. Siricha
1 T. Ginger - freshly grated
1 T. Horseradish
Olive Oil - wisk in enough to bring it together

Most any kind of steak will do but a Sous-Vided (is that a verb?) chuck roast is my go to standard. Cooked for 48 hours at 140 degrees, it is both tender and succulent. Slice it into thin, bite sized pieces and toss into a preheated saute pan to get some carmelization that is missing from the sous vide technique.

The beauty of the salad resides in the hardy vegetables. Broccoli, cabbage, red pepper, carrots, and radish all keep crisp for a few days in the fridge which makes this salad great for a take-along dish that will have enough bite to impress.

I could eat this every day.

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