Two Summer Salad Menu Ideas
No matter where you are on Independence Day, dinner needs some planning to make sure there is enough time afterwards to watch the fireworks. Even if you are home for the holiday, it is possible to put together a summer holiday feast that makes everyone feel like they are on a vacation. With hot summer days and vacation dreams in mind, I developed two summer salad menus. One salad menu is focused around a vegetable and steak salad and a second salad menu is for a vegetarian meal. Both salad menus are perfect for 4th of July or any summer weekend at home or away.
One full meal is easily made by pairing several salads each with distinct and complimentary flavors. One perk for using a salad menu is, a good chunk of the work can easily get done in advance. Additionally, salads give you some flexibility in timing as they taste great either at room temperature or chilled. At mealtime, all that is left are the final touches and adding fresh herbs and the dressing. Once done, you can relax and enjoy the company of your friends and family.
Steak Summer Salad Menu
Appetizer
Fig and Prosciutto Salad
Main Course
Summer Vegetable and Steak Salad
Garden Vegetable Pasta Salad
or
Potato Salad with Sorrel Dressing
Dessert
Nectarine Blueberry Galette
or
Point Reyes Baby Blue Cheesecake with sliced Figs
Appetizer
Jamie Oliver refers to the Fig and Prosciutto Salad as the sexiest salad in the world. That may be true, but it is totally family friendly. Besides, wrapping a fig in prosciutto might be the only way you can get your child to eat a fig. It is a light and flavorful salad with mozzarella cheese squeezed in the middle of each fig with a drizzle of honey and lemon juice. Also, fig and prosciutto salad is perfectly delicious and acceptable as a light dinner on those hot summer nights when you do not want to cook. Serve a green salad and a glass of chilled rosé and unwind.
Main Course
The main course for this summer salad menu is a steak dinner loaded with fresh vegetables. It is like two salads in one. Summer Vegetable and Steak Salad is full of summer produce like green beans, grape tomatoes and peaches or nectarines and paired with grilled steak. Along with the vegetables the citrus vinaigrette makes the salad very refreshing. There are some spice notes in the citrus dressing because that is the way I like it. However, you can easily omit the sriracha if you prefer.
A creamy salad like Potato Salad with Sorrel Dressing pairs nicely with the green beans and grilled steak. Sorrel is difficult to find so substitute is with some lemon zest and juice. Serve the potato salad chilled.
If you do not want to make potato salad, an alternative is the Garden Vegetable Pasta Salad. It is a true work horse salad that everyone loves. It has the salty, creamy and fresh flavors scattered throughout the salad and satisfies those creamy cravings without being heavy.
Dessert
Galettes are really easy to make and always appreciated. I love mixing fruits together like Nectarine Blueberry Galette. For variety, you can substitute the blueberries with black cherries. Make the pie dough the night before and keep in the refrigerator, then assemble and bake the galette in the morning or early afternoon. You just want to make sure to give yourself plenty of time to allow for the galette to cool. Serve with vanilla ice cream.
Another make ahead, and sophisticated dessert is sweet with a slightly savory bite from my favorite blue cheese, Point Reyes Baby Blue Cheesecakes. For a summer variation, garnish the cheesecakes with sliced figs or any summer fruit that pairs well with blue cheese. The blue cheese flavor is subtle, and well suited as either an appetizer or a dessert.
Vegetarian Summer Salad Menu
Appetizers
Muhammarra with herb pita chips
Blue cheese Dip with Caramelized Shallots
Main Course
Tortellini Salad with Basil Pesto
Green Bean Salad with Lemon Dressing
Leafy Green Salad with Lemon Cream Dressing
Dessert
Strawberry Basil No-churn Ice Cream with fresh Strawberries
and/or
Fudgy Brownies with Sea Salt and Caramel
Appetizers
Dips are easy to make with some dips, like these two, you can make in advance. Often, dips taste better given some time for the flavors to meld. Muhammara and Blue Cheese Dip with Caramelized Shallots are two of my favorite dips.
If you want something that is on the lighter side, make an artichoke or black olive tapenade and serve with cut up vegetables or crackers. Olive tapenade is delicious with goat cheese as well.
Main Course
For a vegetarian main course, pasta salad makes a great main course meal. Make my Tortellini with Basil Pesto recipe into a salad by rinsing the cooked tortellini under cold water to stop the cooking. Shake out any excess water and add the tortellini to a large mixing bowl along with the pesto and grape tomatoes. Omit the green beans because you will have them with the three bean salad. I prefer this salad at room temperature, but you can make this ahead then refrigerate it until time to serve. Here is a link for my pesto recipe. You will find a link for the pesto recipe with the tortellini recipe as well.
Photos for blog post, 3 bean salad
This is not your ordinary green bean salad. It is made with green beans, yellow wax beans and kidney beans, essentially it is a three bean salad. It is perfect for the summer or anytime you have vegetarian or vegan guests. The ginger in the lemon vinaigrette recipe does not pair well with the pesto so replace it with fresh basil or parsley. If you cannot find yellow wax beans, as they are not quite in season yet, substitute is with another legume like black beans or chick peas.
Dessert
Everyone loves ice cream and brownies and these recipes are real crowd pleaser. Strawberry Basil No-churn Ice Cream is delicious served alone or with some fudgy brownies with sea salt and caramel. This best brownie recipe ranks up there as one of the best I have ever had.
Lemon Cream Dressing
This recipe is from Joshua McFadden’s cookbook, Six Seasons.
Toss the green salad with any dressing you prefer, but since the green bean salad has a vinaigrette I thought it would be nice for something that was different yet compliment the other salads in the meal. Despite the cream, Lemon Cream Dressing is very light. Infuse 4 smashed and peeled garlic cloves in a half cup (125 ml) of heavy cream for two hours in the refrigerator. Once the garlic is infused, remove the cloves and add a pinch of Kosher salt, several rounds of freshly ground black pepper, and zest from a quarter of a lemon. Whisk the cream. As soon as it starts to thicken add two tablespoons (30 ml) of lemon juice and 2 tablespoons (30 ml) of extra virgin olive oil. Continue to whisk the cream until the dressing is light and airy. You are not making full-out whipped cream, but one you can pour that has a light and creamy texture.
Final Thoughts
Each salad menu has unique and flavorful salads that compliment each other. They also create a balanced dinner filled with summer produce. The amount of servings per salad is the same as the number of servings stated in the original recipe. Unless otherwise stated, each menu will feed a family of 4-5. Fortunately, each recipe is easily scaled up to serve any number of guests. Depending on how many guests you are planning for, you might need additional appetizers like guacamole, deviled eggs, or roasted shrimp cocktail, and desserts like Nifty Cake or peach sabayon.
Hope you get to see some fireworks. Have a delicious and happy Independence Day.
© 2018, Ginger Smith- Lemon Thyme and Ginger. All rights reserved.
Summer Vegetable Steak Salad with Spicy Citrus Dressing
This time of year, I focus my meals around tomatoes and fresh corn. I know soon enough local ripe tomatoes and corn will no longer be available. Every day I enjoy the freshness of a perfect juicy tomato and the sweet crunch of fresh corn. They taste so good and refreshing at peak season. I never get tired of them. This obsession challenges me to create different recipes that include corn and/or tomatoes. One variation I created is a steak salad loaded with summer vegetables. This is a light and refreshing salad with just the right amount of spicy citrus dressing to complement he vegetables and steak.
My focus for the recipe was to use local vegetables and fruit from NY Hudson Valley farms. It turns out, everything but the nectarines were grown in Yorktown by Meadows Farm. This local only focus (with the exception of the citrus salad dressing), is a big change for me because I add avocado to everything, especially salad. Avocado would taste great in this salad too. The salad’s produce ingredients include, yellow and green beans, cucumbers, grape tomatoes, fresh corn, arugula, nectarines and herbs. This whole group of fruit and vegetables pair perfectly with grilled steak. Unfortunately, it did not occur to me until I finished the salad, I could buy my steak locally at Hemlock Hill Farms in Cortland Manor.
This salad does not take long to prepare, but as is typical cooking with fresh produce does require more prep-work. I believe the results are worth it. Each step is done to bring out the bright flavors of fruit and vegetables. What is important to focus on is the timing of adding certain ingredients, and when to cook your steak. To achieve the freshest appearance and taste, slice then add the nectarines and steak just before you are ready to serve. Also tear or snip the herbs at that time as well. The rest of the ingredients are hardier and won’t turn brown when exposed to the air and acid.
I am using a new technique I just learned for dressing a vegetable salad. Instead of whisking all the salad dressing ingredients together in a separate bowl, I mix some, but add the rest directly to the vegetables. The citrus juice, zest, Sriracha, and honey get mixed together so the honey dissolves and is easy to mix. Normally, I would add the vinegar with the citrus, and then the olive oil to the citrus mix. However, I will add these ingredients separately to the prepared vegetables and adjust the amounts as needed.
First, add the vinegar to the vegetables with a pinch of Kosher salt. This step brings out the bright flavors and makes them shine. I was pleasantly surprised when I first tried this technique. I did not taste a strong vinegar flavor. Instead, the vinegar accentuated the natural flavors of the vegetables. How many times have you tasted homemade salad dressing and got hit in the face with an acid punch? It is not the case when you first add vinegar to vegetables. This is also a good lesson showing how adding additional seasonings and dressings change the flavors of the vegetables and fruit.
Try these dinner salads, Grilled Chicken and Cucumber Salad with Avocado Yogurt Dressing, Grilled Chicken Salad with Orange Saffron Dressing
Delicious summer desserts, Lemon Mousse, Peaches and Berries with Bourbon Sabayon, Almond Peach Galette, Nectarine and Blueberry Galette, Nifty Cake, Gluten-free Nifty Cake
Joshua McFadden, chef/owner of Ava Gene’s in Portland Oregon, is considered a vegetable whisperer. He describes his salad making techniques in his cookbook, Six Seasons. I got the idea of adding the vinegar first to a salad after reading his book. Using this idea does make fixing a salad more hands on (literally), and the ingredient amounts somewhat vague. If you are just learning to cook, my advice is to start with less amounts of seasoning and dressings. You can always add more, but it is harder to fix over-seasoned and over-dressed food. Get your (clean) hands in there and add, toss and taste. Repeat until you believe it is perfect.
Do you have a local market where you buy your produce? Farmers markets are great, but around here they open one day a week on Saturday or Sunday. Having a local farm stand open six days a week in my hometown is a treat. I shop at big grocery stores as well, which are very convenient. However, I am grateful to live in an area where local farm produce is available to me.
What meal do you make using local and fresh ingredients?
Enjoy!
Summer Vegetable Steak Salad with Spicy Citrus Dressing
Ingredients
Citrus Dressing
- 1 TB fresh orange juice and zest from half an orange
- Juice from one lime and zest
- 1 TB honey
- 2 TB sherry vinegar
- 1 clove garlic smashed
- 1/2 tbs Sriracha
- Kosher Salt to taste
- Fresh ground pepper
Summer Vegetable Steak Salad
- 1 lb green beans ends trimmed
- 2-3 scallions
- 1 lb 450 g green beans, if a mix of colors are available use them.
- 1 ear of fresh corn
- 1/2 lb 225 g grape tomatoes
- 3 oz 40 g arugula
- 1 1/2 lbs 750 g steak, like shell steak, strip steak, or flank steak, your choice
- Pinch of Kosher Salt about 1/2 tbs
- 1/2 tbs crushed fennel seed
- 1/2 tbs ground coriander
- 1 - 2 nectarines or peaches sliced into wedges (If using peaches peel them first)
- About 5-6 basil leaves
- About 6 mint leaves
- About 1/3 cup extra virgin olive oil
- More Kosher salt and ground pepper
Instructions
Prepare the steak
-
One hour before you cook the steak, remove the steak from the refrigerator and its packaging. Put the steak on a plate and pat them dry with paper towels. Sprinkle Kosher salt, ground coriander and crushed fennel seed over both sides of the steak. Loosely cover the steak with plastic wrap and let it rest on the counter for 30 minutes up to 1 hour.
Spicy Citrus Dressing
-
Add the orange juice, lime juice, zests, honey, sriracha, a small pinch of Kosher salt, a couple of grinds of ground pepper, and smashed garlic clove to a small bowl. Mix until the honey is dissolved. Cover the bowl with plastic and keep on the counter for later.
Prepare the vegetables
-
Trim off the ends of the scallions and thinly slice each scallion on a sharp diagonal. Add the scallion slices to a small bowl filled with cold water and ice. Let the scallions macerate in the ice water for 15 minutes.
-
Husk the corn and cut off the stem piece. Place the bottom of the corn in a mixing bowl and hold onto the tip. With a sharp knife slice off the kernels from the cob. Once the kernels are sliced off, run the back edge of your knife down the cob to press any corn milk out, catch the drippings in your bowl.
-
Make an ice water bath for the green beans. Fill a large bowl with cold water and ice. Set aside near the stove.
-
Fill a large pot with water and bring to a boil on the stove. Trim the green beans. When the water boils add a large pinch of salt then the green beans and blanch them for one minute. Remove the green beans from the boiling water and quickly add them to the ice water bath to stop the cooking. When cooled, take the green beans out of the ice bath and dry on a clean kitchen towel. Add the beans to the bowl with the corn.
-
Cut the grape tomatoes in half and add to bowl.
-
Add half the arugula. If the leaves are large, tear them in half.
-
Drain the scallions and dry them, then add to the bowl with the vegetables.
-
Add the sherry vinegar, a small pinch of Kosher salt and a couple of grinds of black pepper to the vegetables and toss to mix with your clean hands. Taste. You will taste the vinegar, but it will not be harsh. Set aside.
-
Sear the seasoned steak on a hot grill, grill pan, or skillet. Add about 1 tablespoon of olive oil to your pan or grill. Add the steak and sear for about 2- 3 minutes per side depending on the cut of your steak. My steak was very thin, about an inch, so very little time was needed to cook it. Flank steak will take longer. Aim for rare to medium-rare steak, or how you prefer your steak. The internal temperature for rare steak is 125°F (52°C). Medium-rare is 130 - 135°F (54 - 57°C). Remove the steak from the heat and rest on a carving board, and grind a couple of rounds of fresh pepper over each steak. Let the steak rest for 10 - 15 minutes.
-
When you are almost ready to eat, cut the bone off the steak (if there is one), and slice on a diagonal and across the grain into thin, 1/4 inch (.5 cm) slices. Drizzle about half of the citrus dressing over your steak slices on the cutting board then drizzle 1 TB of extra virgin olive oil over the steak.
-
Slice the nectarines and add to the vegetables. Add the remaining arugula. Drizzle the remaining citrus dressing over the vegetables. Toss to coat and taste the vegetables for seasoning. Add more lime juice, sriracha, or other seasonings if needed. Drizzle a couple of tablespoons of extra virgin olive oil over the vegetables and toss to coat. Taste and adjust seasoning to your liking. Tear or snip the herbs over the bowl of the vegetables and toss. Taste and correct seasoning.
-
I like to serve the steak and vegetables side by side, not all mixed up like a traditional salad. This way if you have any leftover steak, you can store it separately and make steak sandwiches the next day. On a large platter spread out your vegetables and drizzle with olive oil and fresh herbs. Arrange the sliced steak to the side of the vegetables and pour any accumulated juices from the cutting board over the steak. Lightly drizzle some extra virgin olive oil over the steak and a light sprinkle of sea salt flakes if you have them, and fresh ground pepper. Garnish the steak with chopped herbs. If you prefer, mix the vegetables and steak together in a bowl. Taste for seasoning. Serve immediately.
© 2017 – 2018, Ginger Smith- Lemon Thyme and Ginger. All rights reserved.
