It's springtime, although there's four-season in a year, and while summer, winter, fall have their fans but spring indeed the most delightful season there is. It is the season that marks the end of blistering winter and the transitional period of scorching summer.
Spring refers to the season and ideas of rebirth, rejuvenation, renewal, and regrowth.
It is when we get an extra dose of sunshine, and the weather starts to get warmer. It's incredible what a little sun can do for plants and grass. Flowers are in bloom, and my yard is covered with beautiful yellow Dandelion, a pesky weed that has tremendous health benefits. The truth is, Dandelion leaves are not widely used for consumption, but if you give a chance, it tastes pleasant, a little bitter similar to arugula leaves. You can eat every part of Dandelion, roots, stems, and flowers.
You can saute the greens or put them in the salad. You can also incorporate in beverages such as tea or Dandelion juice for refreshment or remedial purposes.
Steak Salad with Balsamic Blue cheese Dressing and Mix Dandelion Greens.
Dandelion Mix Salad
Lettuce Leaves purple
Aged blue cheese
Roasted edamame ( Preheat oven to 400 F, toss edamame with salt, pepper, and olive oil. Roast on a lightly baking sheet for 40 minutes)
Thinly sliced carrot, optional
Grilled Corn, optional
Grilled steak season with cilantro-lime chimichurri ( Recipe below)
Instruction for the salad: Toss all ingredients together on the medium bowl and top it with Grilled steak season with cilantro lime chimichurri and Balsamic Blue Cheese Vinaigrette.
1/2 bunch cilantro, minced
1/4 cup thinly sliced chives
2 cloves garlic, minced
2 limes, juiced
1/2 cup extra virgin olive oil
1/2 tsp salt
1/4 tsp. Ground black pepper.
Instructions to make the cilantro-lime chimichurri: Place all ingredients in the mixing bowl and whisk them together. Set aside.
2 tbsp. extra virgin olive oil
1 lb. skirt steak
Pinch of salt
Ground black pepper.
Instructions for steak: Heat grill to 375 F. Drizzle oil over the steaks and season with salt and pepper. Place steaks on the grill and grill to 4-5 minutes per side for medium-well done. Remove steaks from heat and set aside, slice steaks into 1" strips and drizzle with chimichurri, cover with foil to allow the sauce to marinate, leave it for 15 minutes and serve it on top of the salad.
Balsamic Blue Cheese Vinaigrette.
Ingredients: 6 tbsp light avocado oil 2 tbsp balsamic vinegar 4 oz blue cheese crumbles 1 tsp honey
Place all ingredients together in a small bowl, and use a blender, blend all ingredients until smooth and creamy.
Enjoy the salad, and I hope you have a wonderful spring season!