A salad my cat and I love

By • June 21, 2011 • 28 Comments



Author Notes: If you are going to have a range of eaters, you could always pack up all the ingredients separately for this salad. Even though this would hold up well after it is dressed, I like to dress the salad just before eating. And that way if somebody in your party has just gone vegetarian on you, since yesterday, for example, you still have options. You could eliminate the beef and add more beans, as well as feta, unless, of course, this also needs to be nondairy and kosher. I will give my favorite version, which, trust me, you can adapt as needed. But my cat and I really like it this way. Sagegreen

Serves @ 4

  • 8-10 ounces grilled grassfed beef filet or ribeye
  • 2 roasted red peppers, sliced into strips
  • 4 red pepperdew, sliced into strips
  • 1/2 English cucumber, sliced into rough julienned matchsticks
  • 1 cup red cabbage, sliced thin
  • 1 sweet white onion, sliced thin
  • 1 cup cooked cannellini beans
  • 1/2 cup finely chopped fresh herbs (including thai basil, spearmint, cilantro, and Italian parsley)
  • 1 head of whole roasted garlic
  • juice from 1 lime
  • 3 tablespoons fish sauce
  • 5 tablespoons extra virgin olive oil
  • 2 teaspoons honey, acacia or milkweed preferred
  • 2 one inch pieces of uber ripe soft pale melon, optionally soaked in white wine
  • coarse salt
  • fresh milled black pepper
  • (optional crumpled feta cheese)
  1. If you haven't cooked the beef, season it first with salt and pepper. Pound it with a rolling pin. Grill it on a well oiled, clean grill for 3-4 minutes per side. Let it rest and cool. I happened to have one filet left from the previous day. Thinly slice this into nickel thick strips.
  2. Toss your beef, vegetables, and herbs together. If your beans are canned, rinse them well in cool water and toss with some lemon or lime juice first. I also tried out some lupini beans, but I think fava beans would be a better alternative. Lightly salt and pepper all the ingredients. Pack these up in an air tight container which you can keep cool until serving.
  3. To make the dressing, squish out the garlic candy from all the cloves of the head. I had grilled a head the day before, but not used any. Add this (or at least half) to a blender with the lime juice, oil, agave, and soft melon (hami used here) with a pinch of salt and pepper. Process. Taste test and adjust as needed. Pack in an covered jar. The melon proved to be a wonderful surprise in this dressing. I had used the melon that had marinated in white wine from the day before.
  4. Just before serving toss the salad with the dressing. Add optional feta if you like. This can be eaten with chopsticks. I love the new palm leaf plates for salads.
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Comments (28) Questions (0)

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about 2 years ago Stephanie G

The cat is cute!

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about 2 years ago Sagegreen

Aw, thanks!

Checker

about 3 years ago checker

Would you kindly rub that velvety looking forehead for me, please? Thank you.

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about 3 years ago Sagegreen

Yes, with pleasure! He also goes really well with my violet drink.

Lorigoldsby

about 3 years ago lorigoldsby

Beautiful! And the salad looks great too!

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about 3 years ago Sagegreen

Thanks, lori!

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about 3 years ago foodtoglow

My cat tries to be famous too! Is he a Russian Blue? Love the texture, colour and protein content of your most interesting salad. Hope you gave him a few morsels of steak...

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about 3 years ago Sagegreen

Thanks, foodtoglow, for appreciating the protein profile in this salad. I am trying to eat healthier this summer. My cat was a rescue, along with his tiger sister, so he might be part Russian Blue. I think he enjoyed a frog that day instead.

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about 3 years ago Midge

You photo is making me smile. And the salad sounds pretty great too!

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about 3 years ago Sagegreen

Thanks, Midge!

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about 3 years ago lapadia

Delicious and fun!

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about 3 years ago Sagegreen

Thanks, lapadia. It is what's for dinner tonight, too, but am taking put to a picnic before a Shakespeare play...hopefully under a large tent.

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about 3 years ago Panfusine

AWW.. love the cat waiting to get her paws on the salad!

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about 3 years ago Sagegreen

Thanks, Panfusine.

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about 3 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

Nice he gets to *picnic* with you!

Port2

about 3 years ago nogaga

The salad looks wonderful and almost like a meal unto itself, and that is one good-looking cat!

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about 3 years ago Sagegreen

Thanks, nogaga. I love both the salad and the cat. I wound up having lunch out in the garden with him; he settled for plain wheat grass.

Sausage2

about 3 years ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

Wow! What a salad!

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about 3 years ago Sagegreen

Thanks, 5&s!

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about 3 years ago sdebrango

Suzanne is a trusted source on General Cooking.

Beautiful salad, kitty with good taste. love it all!

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about 3 years ago Sagegreen

Thanks, sdebrango! (:

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about 3 years ago wssmom

The fact I looked through all the photos before I read the recipe says something about me, although I'm not sure what (crazy cat lady?) Adorable kitty (and, of course, fabulous salad!)

Me

about 3 years ago wssmom

Kitty-licious!!

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about 3 years ago Sagegreen

Thanks, wssmom. I really like how well this salad holds up, with no wilting. I think my cat is drawn to the fish sauce, too, but he doesn't get any...it probably would not be good for him. Bear is pretty adorable, but I have to keep my eye on any plate I put on the ground to photograph. He is much quicker than I. The out-takes are sometimes hilarious with a few messy spills.

Junechamp

about 3 years ago ChefJune

June is a trusted source on General Cooking.

Well, Sagegreen, this is also MY kind of salad (sometimes known as "Kitchen Sink"). And that kitty is just too cute! My Julia would have eaten the beef right out of the salad and left the rest. never could get her interested in veggies. ;)

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about 3 years ago Sagegreen

Thanks, ChefJune! Lol (:

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about 3 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

You are a catwoman!

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about 3 years ago Sagegreen

Oh yes, we have our subcult within this community, don't we? I am having so much fun with recipes this week, I am not concentrating on my work...so I better tear myself away and just work off line to get something else done today. I eny you, that food is your professional world!