A Salad My Cat And I Love Recipe

Name: A Salad My Cat And I Love
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8-10 ounces grilled grassfed beef filet or ribeye; 2 roasted red peppers, sliced into strips; 4 red pepperdew, sliced into strips; 1/2 English cucumber, sliced into rough julienned matchsticks; 1 cup red cabbage, sliced thin; 1 sweet white onion, sliced thin; 1 cup cooked cannellini beans; 1/2 cup finely chopped fresh herbs (including thai basil, spearmint, cilantro, and Italian parsley); 1 head of whole roasted garlic; juice from 1 lime; 3 tablespoons fish sauce; 5 tablespoons extra virgin olive oil; 2 teaspoons honey, acacia or milkweed preferred; 2 one inch pieces of uber ripe soft pale melon, optionally soaked in white wine; coarse salt; fresh milled black pepper; (optional crumpled feta cheese)

Servings: persons

8-10 ounces grilled grassfed beef filet or ribeye
2 roasted red peppers, sliced into strips
4 red pepperdew, sliced into strips
1/2 English cucumber, sliced into rough julienned matchsticks
1 cup red cabbage, sliced thin
1 sweet white onion, sliced thin
1 cup cooked cannellini beans
1/2 cup finely chopped fresh herbs (including thai basil, spearmint, cilantro, and Italian parsley)
1 head of whole roasted garlic
juice from 1 lime
3 tablespoons fish sauce
5 tablespoons extra virgin olive oil
2 teaspoons honey, acacia or milkweed preferred
2 one inch pieces of uber ripe soft pale melon, optionally soaked in white wine
coarse salt
fresh milled black pepper
(optional crumpled feta cheese)

1
If you haven't cooked the beef, season it first with salt and pepper. Pound it with a rolling pin. Grill it on a well oiled, clean grill for 3-4 minutes per side. Let it rest and cool. I happened to have one filet left from the previous day. Thinly slice this into nickel thick strips.
2
Toss your beef, vegetables, and herbs together. If your beans are canned, rinse them well in cool water and toss with some lemon or lime juice first. I also tried out some lupini beans, but I think fava beans would be a better alternative. Lightly salt and pepper all the ingredients. Pack these up in an air tight container which you can keep cool until serving.
3
To make the dressing, squish out the garlic candy from all the cloves of the head. I had grilled a head the day before, but not used any. Add this (or at least half) to a blender with the lime juice, oil, agave, and soft melon (hami used here) with a pinch of salt and pepper. Process. Taste test and adjust as needed. Pack in an covered jar. The melon proved to be a wonderful surprise in this dressing. I had used the melon that had marinated in white wine from the day before.
4
Just before serving toss the salad with the dressing. Add optional feta if you like. This can be eaten with chopsticks. I love the new palm leaf plates for salads.

1106

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 8-10 ounces grilled grassfed beef filet or ribeye, 2 roasted red peppers, sliced into strips, 4 red pepperdew, sliced into strips, 1/2 English cucumber, sliced into rough julienned matchsticks, and more.

Yes, A Salad My Cat And I Love falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

A Salad My Cat And I Love

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