Fall Salad Food

FALL SALAD

Steps:

• To make the candied pecans, set a nonstick pan over medium heat. Add the butter and sugar and once it has melted toss in the pecans and continue to toss to coat and cook evenly, about 1 minute. Transfer to a sheet tray lined with waxed paper (use 2 forks to separate pecans) while you prepare the salad.
• Make the dressing by combining the chopped shallot, Dijon and balsamic vinegar in a large mixing bowl. Slowly drizzle in the olive oil while you whisk to emulsify. Add the maple syrup and season, to taste, with salt and pepper.
• Assemble salad by tossing greens and pear slices in a large mixing bowl with maple-balsamic dressing. Top with shaved Parmesan and candied pecans.

THAI WATERFALL BEEF SALAD - A FEAST OF FLAVOR!

Steps:

• Gather the ingredients.
• Mix marinade ingredients together in a cup or bowl, stirring to dissolve the sugar. Pour over the steak(s), turning meat to coat. Set in the refrigerator to marinate.
• For the ground sticky rice (instead of peanuts): Place 2 tablespoons uncooked sticky rice in a dry frying pan over medium-high heat. Stirring continuously, dry-fry the rice until it starts to pop and is lightly toasted. Remove rice from the pan and allow to cool slightly before grinding it up with a coffee grinder , or pounding into a powder with pestle and mortar.
• Combine all dressing ingredients together in a cup or mixing bowl , stirring until sugar dissolves (adjust fish sauce according to your desired level of saltiness). Then prepare your bowl of greens and other salad ingredients.
• Grill the steak over a hot grill, turning only once or twice to retain the juices (meat should still be pink in the center).
• If oven-broiling the steak: Set oven to broil setting. Place steak on a broiling pan or on a foil or parchment paper-lined baking sheet. Place in oven on the second-to-highest rung. Broil 5 to 7 minutes per side, or until steak is well done on the outside but still pink on the inside.
• While steak is cooking, toss the salad with the dressing. Taste-test for salt, adding more fish sauce if not salty enough, or more lime juice if too salty for your taste.
• When ready to serve, portion out salad onto serving plates or bowls. Slice the steak as thinly as you can and top each portion with a generous amount of sliced sirloin. Enjoy.

FALL HARVEST SALAD

Steps:

• In a bowl, combine the vinegar, oil, chives, sugar, salt and cayenne; whisk in cream until well combined. Set aside., In a small skillet, melt butter over medium heat; stir in pecans and sugar. Cook and stir until pecans are toasted and coated with sugar. Remove pecans to paper towels to drain and cool., In a large bowl, combine the pear slices, lettuce, pecans and 1/3 cup vinaigrette and toss to coat.