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Wednesday, May 11, 2011

No-cook leftover make-over, and purple cauliflower

It is 86F and HUMID.  I try very hard to avoid creating extra heat in the house when the weather gets like this (so for 3 solid months, I try not to turn on the oven).  So for dinner we had no-cook steak salad, electric kettle-blanched cauliflower and microwaved rice. 

If a salad has chunks of steak in it, it's a manly salad, right?  Leave out the lettuce and only use toothsome veggies, and it's really manly (as well as being as perfect vehicle for no-cook cookery).  Since there's no lettuce to wilt, this salad can be prepared and even dressed well in advance.
Blanching the cauliflower using water boiled in an electric kettle saves energy, heat and anti-oxidants...colored cauliflower (orange, green or purple) should be cooked very lightly, if at all, to preserve the color and nutrients that the unusual color brings to the party.

Leftover Steak Salad
Makes 4-6 servings

3/4 lb cooked roast beef, london broil, or steak
1 bell pepper, chopped
1 cup cherry tomatoes, quartered
1 cucumber, halved, seeded and sliced
1 tbsp olive oil
1 tbsp balsamic vinegar
pinch of salt and pepper

Toss all salad ingredients together.  Whisk oil, vinegar and salt and pepper together and toss with salad.

Blanched Cauliflower
Makes 4-6 servings

1 large head cauliflower, cut into florets

Boil several cups of water in an electric kettle (or on the stovetop).  Pour over cauliflower and let stand 10 minutes.  Drain and refrigerate.  Serve chilled with creamy salad dressing or herbed oil for dipping, or tossed with 3 tbsp mayo and 1 tbsp dijon mustard. Pin It

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