Harris’s garden is bursting with early summer fruits and vegetables. It’s so amazing to wander around the yard and into the greenhouse and “make groceries” as they say around here. I found tomatoes, cucumbers, peppers, and Harris froze quarts of blackberries, dewberries and other berries that I used for this week’s menu. The ice cream is paleo and I’m serving it at the Whole Foods demo next week along with my recipe for Chocolate Almond Cake, also paleo, but without the sea foam frosting. Cake and ice cream is natural pair and icing would be too much of a good thing.
I found the Bloody Mary Steak Salad on Food52.com. As soon as I read the ingredients, I knew it was a winner. The recipe was created by Ali Slagle. She said to thank her later, and I did. I changed up the recipe a bit by adding olive oil to the dressing, cucumber and avocado. What a nice break from a lettuce-heavy salad.
The rich, delicious steak married perfectly with the raw, salty, creamy and crunchy vegetable elements. And the dressing has all the punch of a Bloody Mary … which would be a great accompaniment, if you’re so inclined.
This salad is versatile. Chicken would be amazing, as well as cooked shrimp.
New tunes for a summer day. Hope you enjoy.