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Currently, my top choice for dinner is a refreshing salad.
This particular salad, inspired by a cherished recipe my mother keeps in a collection, features snap peas and baby new potatoes. Topped with steak, it offers a touch of indulgence, but feel free to replace it with any protein you prefer. Options like crispy chickpeas or fried tofu can be delightful vegetarian alternatives. Additionally, roasted cauliflower florets would complement the dish beautifully, and they can be prepared alongside the potatoes.
The emphasis here is not solely on the protein, but rather on seizing the opportunity to incorporate seasonal ingredients as we transition away from the heavier soups and stews of winter.
Begin by preheating the oven to 400 degrees.
Next, bring a medium pot of water to a boil. While it’s heating, prepare 5 ounces (approximately one large handful) of snap peas by trimming and removing the strings.
Prepare a medium bowl filled with ice water and set it aside. Once the water is boiling, add the snap peas and cook them for two minutes until they are bright green and crisp-tender. Keep a close eye on them; overcooking will lead to a mushy texture. After two minutes, use a large slotted spoon to transfer the snap peas to the ice bath, halting the cooking process. Let them cool for about a minute, then drain the water and dry the peas thoroughly. Set them aside.
Next, add several generous pinches of salt along with 8 ounces of new potatoes into the same pot of boiling water. New potatoes are currently in season, and you’ll likely find them at local farmers’ markets, though any small, tender potato variety will suffice. Baby yellow potatoes are a common and suitable substitute.
Boil the potatoes for five to ten minutes based on their size. They should be tender enough to pierce with a fork but not overly soft, as you would want for mashed potatoes. Once done, drain the water.
Allow the potatoes to cool slightly. During this time, prepare the dressing by whisking together 1 tablespoon of extra-virgin olive oil, 2 teaspoons of sherry vinegar, 1 teaspoon of grainy mustard, and ½ small shallot, finely diced. Season with kosher salt and freshly cracked black pepper, then set aside.
Cut the cooled potatoes into bite-sized wedges, then place them on a quarter-sheet tray. Drizzle generously with olive oil and season with salt and pepper, tossing to ensure they are evenly coated. Spread the wedges in a single layer and roast in the oven for about ten minutes, or until they turn golden brown. Thanks to the prior parboiling, the insides will be tender while the outsides become delightfully crispy.
Once the potatoes are ready, remove them from the oven and allow them to cool slightly. It’s acceptable for them to be warm when added to the salad, but they shouldn’t be steaming hot, as that will wilt the lettuce.
Season a 6-ounce cut of skirt steak with generous amounts of salt and pepper on both sides. This cut is preferred for salads due to its marbling which provides flavor and tenderness, allowing for easy slicing without needing a knife.
Add a drizzle of olive oil to a medium cast-iron skillet and heat it over medium-high. Ensure the oil is thoroughly heated so that the steak sizzles upon contact. Cook the steak for three to four minutes on each side for medium rare, adjusting the time if you prefer it cooked longer. Remove the steak from the skillet and let it rest for five to ten minutes, allowing the juices to redistribute before slicing.
While the steak rests, measure out 3 ounces of lettuce. You can use softer varieties like arugula or spinach, sturdier types like romaine or little gem, or chicories such as radicchio or endive.
Combine the snap peas, potatoes, and 2 ounces of goat cheese (which adds a creamy, tangy dimension) in a bowl, then drizzle with the dressing and mix well. Slice the steak thinly and place it on top of the salad along with any chosen replacements.
With a bit of luck, you’ll get to enjoy this meal outdoors.
Source
www.eater.com