It's springtime. Although there are four seasons in a year, while summer, winter, and fall have their fans, spring is the most delightful. The season 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 gets 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 with tremendous health benefits. The truth is, Dandelion leaves are not widely used for consumption, but if you give them a chance, it tastes pleasant, a little bitter similar to arugula leaves. You can eat every part of the Dandelion, root, stem, and flower.
You can saute the greens or put them in the salad. You can also incorporate 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
Ingredient:
Dandelion Leaves
Dandelion Flowers
Spinach
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
Walnut
Grilled steak season with cilantro-lime chimichurri
( Recipe below)
Instruction for the salad: Toss all ingredients in a medium bowl and top it with Grilled steak season with cilantro lime chimichurri and Balsamic Blue Cheese Vinaigrette.
Cilantro-lime chimichurri
Ingredients:
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.
Grilled Steak
Ingredients:
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
Instructions:
Place all ingredients together in a small bowl, and use a blender; to blend all ingredients until smooth and creamy.
Enjoy the salad, and I hope you have a wonderful spring season!
Much love,
Joice
