Total preparation time: 20 minutes
Leftover potential: Excellent
- Grill pan or heavy duty fry pan (if protein source is steak, pork loin or tofu); steamer (if protein source is shrimp/prawns/fish)
- Salad bowl
- Chef’s knife; cutting board
- “Protein”: Steak (round, sirloin or New York) or pork loin or tofu or prawns or salmon or other fish
- Salad greens: Be inventive! Asian greens, spinach, arugula, leaf lettuce, etc.—whatever’s in the garden!
- Veggies: As many and as varied as you like. Tomatoes, red Italian or bell peppers, carrots, mushrooms, zucchini, cucumbers, broccoli, asparagus, etc. Cut into whatever size you like.
- “Other stuff”: Again, be inventive and feel free to play around with new combinations. Extras can include avocado, walnuts or other nuts, dried cranberries, raisins, apples, strawberries, cheese chunks, etc.
- Loaf of your favorite bakery bread; olive oil.
- Salad dressing: Can be commercial, but here’s a great home-made recipe:
- Four-fifths oil (olive, walnut, safflower, etc.) to one-fifth acid (vinegar, lemon juice or combo. Personally, I use half lemon juice, half seasoned rice wine vinegar.)
- Add good, quality hot/sweet mustard (I use Mendocino mustard).
- Add some sort of herb—fresh is best (I use dill or basil); a small amount of crushed garlic (1 clove); and fresh ground pepper.
- Add a bit of sugar to balance the lemon juice/vinegar.
- You can make just enough for the meal, put it in a bowl with a small whisk for serving or (better) make a big jar of it to refrigerate for ongoing use.
- Prepare the “protein.”
- If prawns, steam them for 1-2 minutes and place in refrigerator.
- If salmon, steam or poach or grill (or however else you like it!).
- If steak or pork loin, season and grill on stovetop (BBQ grilling is OK, but may add another layer of complexity). When meat is done to your liking, cut into thin strips and set aside.
- If tofu, cut into bite-sized chunks and season (garlic salt, herbs, etc.—go light). Quickly sauté (no more than 5 minutes) and set aside.
- Place salad greens into bowl, top with as much of the veggies and “other stuff” you have around the kitchen, then top with your “protein.”
- Cut bread; pour good, quality olive oil (I like to add a few sprinkles of Balsamic vinegar) into small dipping plate.
- Pour salad dressing into bowl with small ladle-type spoon for everyone to dress their salad themselves. (Bonus tip: So long as the salad is undressed, what’s left over may be containerized for lunch the next day.)