Beef Salad With Caper Parsley Dressing Food

HOT TOULOUSE SAUSAGES WITH A TOMATO, CAPER AND SHALLOT SALAD

Steps:

• For the dressing, whisk the mustard, vinegar and garlic together in a small bowl, then very gradually whisk in the oil to make a thick, emulsified dressing. Season to taste with salt and pepper and set to one side.
• Grill or fry the sausages for 8 minutes, turning them over now and then, until nicely browned all over.
• Meanwhile, overlap the tomato slices on a large, oval platter and sprinkle with a few sea salt flakes and ground black pepper. Scatter over the shallots and the capers.
• Lift the sausages onto a board and slice each one on the diagonal into 4 pieces. Whisk 2 tablespoons of warm water into the dressing to loosen it a little, then drizzle over the salad.
• Arrange the sausages randomly over the top of the tomatoes, sprinkle with the chopped parsley and serve while the sausages are still hot.

BEEF SALAD WITH CAPER & PARSLEY DRESSING

Steps:

• Scatter the salad leaves, tomatoes and red peppers over a serving platter, then arrange the beef slices on top.
• Put all the dressing ingredients into a small bowl with some salt and pepper, then whisk vigorously with a fork until thickened. Drizzle over the beef and salad and serve.

KALE SALAD WITH CREAMY CAPER DRESSING

Steps:

• In your blender (or mini food processor) add mayo, greek yogurt, dijon, capers, vinegar, parsley, dill and black pepper.
• Secure the lid, removing the center plug. Cover with a clean kitchen towel, and with the blender running, slowly pour in the olive oil.
• Transfer to a jar, cover and refrigerate until ready to use. Yields 1¼ cups.
• Melt butter in a small skillet. Add garlic powder and panko. Stir occasionally until deep golden brown. Remove and let cool.
• Strip the leaves from the kale stems. Roughly chop before rinsing well and spinning dry. (I use a salad spinner for this)
• Place clean chopped kale to a large bowl and toss with desired amount of dressing. (For 2 large bunches of chopped kale, I personally use all the dressing)
• Transfer dressed kale to a large platter, top with garlicky crumbs and serve.

LEMON PARSLEY SALAD DRESSING

Steps:

• Gather the ingredients.
• If you have some preserved lemons on hand, take 1/4 of one, rinse off the pulp, and mince the peel.
• Whisk all ingredients together in a small bowl or put them in a jar and shake to blend. Taste and adjust salt and pepper to taste. If the dressing is too zingy for you, feel free to add more olive oil to soften the flavor. A bit more salt will help temper the acid, too.
• Use immediately or store, covered and chilled, for up to one week.