Summer Salad

May 10, 2014 § Leave a comment

We’re in the middle of summer and fruity salads are my thing of late.

Nectarines. I don’t see them often in my tropical world but once in a while I chance upon them. Like last week. And so before it get all mushy, I am on apricot overload. I’d bring have it for breakfast with cottage cheese (another thing I can’t live with but, unfortunately, Nestle decided to not sell them anymore and so I wait for this whenever available). But I digress. Of course, I have to have it on my salad.

salad-2

Nectarines and beef tapa is not surprisingly a winning combination. The sweet fragrant freshness of nectarines complement well with the salty, slightly sour beef. And the peppery, spicy arugula caps to the whole flavor adventure. Mangoes will be a good substitute I think for when nectarines or peaches aren’t in season.

salad-3

Nectarine, Beef and Arugula Salad

What You Need:

o   50 grams of beef tapa, cut into strips (you can make your own or used this)

o   A few button mushrooms, sliced

o   1 pcs. nectarine, quartered

o   Arugula

o   Salt and Pepper to taste

For the dressing:

honey-cider-vinegar

o   ¼ cup Honey Cider Vinegar or Apple Cider Vinegar

o   1-2 tablespoon Extra Virgin Olive Oil

What You Do:

  1. On a frying pan, fry the beef until done. Set aside.
  2. On the same pan, leave just about a tablespoon of oil from the beef and discard the rest. Cook the mushrooms, season with salt and pepper.
  3. Combine vinegar, olive oil, salt and pepper in a bottle with the cap closed tightly. Shake to combine.Honey-Cider-Vinaigrette
  4. On a salad bowl, toss the nectarines, beef, mushrooms and arugula. Drizzle dressing on salad before serving.

salad

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