After Dinner Thoughts:
Lately I’ve been working in the restaurant for 50-60 hours a week, and therefore haven’t had much time to cook delicious meals at home. Most often I’ve been throwing together something quick at work like a sirloin with balsamic glaze or flounder with wilted spinach and tomato garlic lemon sauce. Tonight I just couldn’t resist doing another of my fresh salads. Sure, I’ll continue to make them throughout the winter but there’s something so wonderful about salad in the summer that I found tonight’s dinner a great send off for the warmer season.
This particular salad is a variation of one my sister-in-law makes, with the main difference being my choice of nut and vinaigrette. Plus I saw some fresh vine ripened baby roma tomatoes at the store I just couldn’t resist. The steak comes from my job, and I pretty much stole the thing considering I paid only two bucks for a 9 oz sirloin. Not a bad deal at all. While I may proclaim to prefer rare to mid-rare steaks I do find that high medium holds up better in a hearty salad like this one. So that’s why I “overcooked” the meat just a little.
The original recipe calls for candied walnuts, which are such a perfect nut accompaniment to steak. But I’m a pecan lover, so that’s the route I went. I do have to highly recommend making candied pecans with a hint of cayenne. Even in desert dishes it’s the only way I do my candied pecans. Try it in some chocolate bark this holiday season, you won’t be disappointed.
Final Thoughts:
This salad is just too damn good for words. It’s extremely filling, and the freshness of the ripe tomatoes give it that extra little kick.
