A Cooked New York Salad

Lunch or dinner is fast when the meat's already cooked.


There's no rules on this one. In the video below we used;

Your choice of vinegar (we used our favorite 12 year old Spanish), Rick's Chef Salt, Herbs de Provence, diced shallots, carrots, celery, some baby grape tomatoes, extra virgin olive oil, and your choice of meat. We used NY Steak that was pre-cooked for this purpose.

To make:

In a bowl start with your vinegar, Rick's Chef Salt, and Herbs de Provence. Mix well to allow the ingredients in Rick's Chef Salt to dissolve. Then add your diced shallots, carrots, and celery and toss those. Now add in some of your favorite extra virgin olive oil. Taste and season as needed. Then add some baby grape tomatoes that have been cut in half. Let that marinate while your cut your choice of meat (again we used NY Steak) into nice thin strips. You'll notice we like to toss the cut meat in Rick's Chef Salt and a little extra virgin olive oil. Now add your salad greens to the bowl and toss. Taste and season. Then plate and serve as shown We added some fresh goat cheese on top and then seasoned the cheese with Rick's Chef Slat and some of the vinegar. If you enjoy pepper, add some freshly ground of your favorite on top.

End Note

Think of all the variations you can can do!

Video on Vimeo!

©2012 Rick and Diana Boufford & The Black Sheep Cooking Club
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