Steak, Tomato & Peach Panzanella With Fresh Mozzarella & Charred Scallion Dressing

Steak, Tomato & Peach Panzanella With Fresh

 Mozzarella & Charred Scallion Dressing

This hearty steak salad is built for summer entertaining, when peach and tomato seasons are in full swing. Instead of chunks of bread, the starchy element of this panzanella comes in the form of store-bought potato gnocchi, which are seared ahead of time for a crisp-soft texture. It’s a celebratory dish that requires very little effort.
Ingredients:

2 strip steaks, about 1 1/2 lbs (680 g) total
6 scallions
1/2 cup + 4 teaspoons EVOO divided + more for drizzling
Salt and freshly ground pepper to taste
2 tbsp (30 mL) white balsamic vinegar
1/4 small red onion, very thinly sliced
1 pkg (500 g) shelf-stable potato gnocchi
2 balls (125 g each) fresh mozzarella
4 cups (1 L) heirloom grape or cherry tomatoes, cut into bite-size pieces
3 ripe peaches, cut into wedges
1/2 cup (125 mL) loosely packed basil leaves
Directions:
Place steaks on a baking sheet and let sit at room temperature for 30 minutes.

Preheat grill to high.

Place green onions on baking sheet with steak. Drizzle both with olive oil. Season steaks with salt and pepper.

Grill steaks, covered, until nicely seared, 2 to 3 minutes per side. Reduce heat to medium. Cook, flipping once, until it’s done to your liking, about 2 minutes more for medium-rare. While steaks are cooking, grill scallions until softened and lightly charred in spots, about 1 to 2 minutes per side. 

Remove from heat and cool. When steaks are done, transfer to a wire rack set over a baking sheet. Cool completely. Slice steaks against grain. (Steaks can be prepared to this point and stored in an airtight container and refrigerated until ready to use, up to 1 day. Bring to room temperature before using.)

To make dressing, roughly chop cooled scallions. Place in a blender with 1/2 cup (125 mL) olive oil, vinegar, salt and pepper. Blend until smooth. Transfer to a glass jar, cover and refrigerate until ready to use, up to 1 day.

Place sliced red onion in a small bowl and cover with cold water. Let stand for 15 minutes. Drain and set aside.

In a medium bowl, toss gnocchi with remaining 4 tsp (20 mL) olive oil and salt to taste. Heat a large skillet over medium-high heat. Add gnocchi in a single layer and cook, undisturbed, until deeply golden on one side, 2 to 3 minutes. Toss and continue cooking until browned all over, another 2 to 3 minutes. Transfer to a plate and cool completely.

Before serving, drain mozzarella and let it sit at room temperature for 15 minutes.

Place tomatoes, peaches and soaked onion in a large mixing bowl. Toss gently with half of dressing. Tear mozzarella into rustic chunks and lightly season with salt. Add to bowl along with gnocchi. Toss and taste for salt and pepper. Arrange salad on a large serving platter and top with steak and basil. Serve with the remaining dressing on side.

No-Cook Beet and Lentil Salad

No Cook Beet and Lentil Salad  NYT

This vibrant salad comes to life thanks to the tangy dressing of sticky pomegranate molasses and fresh orange juice and zest. Feel free to make this recipe your own by using a different combination of soft herbs and nuts. This is quite a substantial salad, but some fried halloumi would also work nicely alongside.  Serves 6

Ingredients:
1/2 small red onion sliced very thin rounds
4 teaspoons apple cider vinegar
Fine sea salt and black pepper
3 Tablespoons EVOO
3 tablespoons pomegranate molasses, divided
1 teaspoon orange blossom water, optional
1 teaspoon grated orange zest, plus 2 tablespoons juice from 1 small orange
14 oz./ 400 grams ready to eat vacuum packed red beets cut
1 cup cannned, draied, black, browner green lentils
1/2 cup walnuts, roughly chopped
2 to 3 large handfuls roughly torn fresh mint or basil, or a combination!

Directions:

In a small bowl add the thin sliced onion, vinegar. sea-salt, black pepper.  Massage the onion to soften and set aside.

How to Make No-Cook Beet and Lentil Salad Recipe

Making this No-Cook Beet and Lentil Salad Recipe involves simple assembly steps that focus on enhancing the flavor of the fresh ingredients. Follow these instructions to assemble your No-Cook Beet and Lentil Salad Recipe efficiently and safely.

Phase One: Preparation
Dice the pre-cooked beets into small, uniform cubes to ensure they distribute evenly throughout the No-Cook Beet and Lentil Salad Recipe.

Rinse the canned lentils under cold running water in a colander until the water runs completely clear of any canning liquids.

Drain the lentils thoroughly to prevent the salad from becoming soggy during storage.

Phase Two: Assembly

Combine the cubed beets and drained lentils in a large mixing bowl to begin building your No-Cook Beet and Lentil Salad Recipe.

Whisk the olive oil, fresh lemon juice, salt, and pepper in a small jar to create a tangy vinaigrette for your salad.

Pour the dressing over the beet and lentil mixture and gently toss the ingredients to coat every piece evenly.

Fold in the crumbled feta cheese and chopped walnuts to add fat and crunch to your finished No-Cook Beet and Lentil Salad Recipe.

Garnish the top with fresh parsley before serving to make the dish pop with color.

Chef Tips for Perfect No-Cook Beet and Lentil Salad Recipe

Achieving the perfect flavor in your No-Cook Beet and Lentil Salad Recipe requires attention to hydration and seasoning balance. These professional tips will ensure your version is the best version of this classic dish.

Toast your walnuts in a dry pan for three minutes before adding them to the No-Cook Beet and Lentil Salad Recipe to amplify their nutty depth.
Marinate the lentils in half the dressing for thirty minutes before adding the beets to allow the legumes to absorb maximum flavor.
Always use fresh lemon juice rather than bottled concentrate, as it provides the brightness required for a top-tier No-Cook Beet and Lentil Salad Recipe.

Adjust the seasoning with an extra pinch of sea salt if the beets are particularly sweet to provide necessary balance to the salad.
Use room temperature ingredients if possible, as cold ingredients sometimes mask the delicate herbs included in this No-Cook Beet and Lentil Salad Recipe.

Common No-Cook Beet and Lentil Salad Recipe Mistakes to Avoid

Avoiding common errors ensures the consistency and flavor of your No-Cook Beet and Lentil Salad Recipe remain top-tier throughout the entire week of meal prep. Address the following issues to keep your dish from failing.

Leaving the lentils wet from the can will ruin the texture of the No-Cook Beet and Lentil Salad Recipe, so always pat them dry with a towel.

Over-tossing the salad causes the soft beets to break down and turn the entire mixture pink, which affects the presentation of the salad.
Ignoring salt content creates a bland experience, so taste your No-Cook Beet and Lentil Salad Recipe before serving to ensure the seasoning is correct.

Storing the dressing on the greens too early makes them limp, so add the final dressing components just before you plan to serve the salad.

Best No-Cook Beet and Lentil Salad Recipe Variations and Substitutions

Customizing this No-Cook Beet and Lentil Salad Recipe allows you to rotate your weekly menu while keeping the same fundamental preparation steps intact. Try these swaps based on your current pantry availability.

Ingredient	Substitution	Impact on Flavor
Walnuts	Pecans or Sunflower Seeds	Adds a milder, buttery sweetness
Feta	Goat Cheese or Tofu Feta	Offers a creamier, tangier profile
Lemon Juice	Apple Cider Vinegar	Provides a deeper, fruity acidity
Parsley	Fresh Mint	Introduces a refreshing cooling sensation

Incorporating different nuts or herbs makes your No-Cook Beet and Lentil Salad Recipe feel new every single time you cook it. Do not be afraid to experiment with your favorites while making this No-Cook Beet and Lentil Salad Recipe.

Serving Suggestions for No-Cook Beet and Lentil Salad Recipe

This No-Cook Beet and Lentil Salad Recipe pairs beautifully with roasted chicken or seared fish for a complete high-protein dinner. For meat-free days, serve your No-Cook Beet and Lentil Salad Recipe alongside warm pita bread and a side of hummus for a complete Middle Eastern inspired meal.

Consider serving this dish in large bowls at a summer picnic where the vibrant purple contrast will stand out amongst other side dishes. If hosting a dinner party, place the salad on a bed of fresh arugula to add height and bitterness to the bowl of this No-Cook Beet and Lentil Salad Recipe.

Scarlet Beans, Red Pepper, and Celery Salad

 

Month will officially start on Monday with a different salad each day on our social media outlets, but we thought we'd get a headstart here with a perfect get-together salad for the beach or the back porch.



A salad shouldn't be a controversial thing, but if you ask around, people have many different ideas. Some view salads as a palate cleanser and some think of salads as a substitute for vegetables at dinner. Some think of a good, hearty salad as dinner itself. We don't think about them much. We just eat them and love them; they are easy to make and delicious. They are appropriate all year but especially in summer.  Remember that with beans you can have a bean salad or you can make your favorite salad and add beans. They can be the star but they are perfectly happy accepting the supporting actor (or actress) role. You are the director. Lead them to greatness, please!

One nice trick is to dress the peppers and beans, put them in one container, and add them later to the greens, keeping everything fresh without wilting the greens. If you can, look for celery at a farmers' market or CSA, where the stalks are often sold with plenty of leaves attached. If you can't find celery with leaves, substitute another sturdy green, like escarole or frisée, or add extra celery instead.

A Recipe from Steve Santos owner of Rancho Gordo Beans and Legumes.

Scarlet Runner Bean, Red Pepper, and Celery Salad

Ingredients:
2 cups cooked, drained Rancho Gordo Scarlet Runner, Ayocote Morado, or Ayocote Negro Beans
1 cup chopped roasted red bell pepper (jarred is fine)
1 teaspoon Mexican oregano
Salt and freshly ground pepper
2 large celery stalks, diced, plus about 2 cups of celery leaves, roughly chopped (see note)

1/2 of a red onion, thinly sliced
1/2 to 1 cup roughly chopped parsley
3 tablespoons extra-virgin olive oil
1 tablespoon Rancho Gordo Pineapple Vinegar or other mild vinegar (or to taste)
Serves 4
Directions:
In a bowl combine the beans, roasted bell pepper and oregano. Add salt and pepper to taste.

In a serving bowl combine the celery, celery greens, Parsley, and onion, Add the oil and vinegar, then season to taste with salt and pepper. Stir well to combine

Add the bean mixture to the celery mixture and toss to combine