Hot Salad

Hot salad. Doesn’t that sound sexy? All right, I’m a geek. I guess you could just called it sautéed vegetables but that sounds so boring…and it also sounds like a side dish. This is a one dish meal. And it made a perfect lunch the other day. My inspiration is a local restaurant called 50 North where they make this wonderful Grilled Steak Salad that I strove to recreate at home. Of course, by the time I got around to making it at home, I couldn’t recall exactly what went into it, except that it had small diced vegetables and potatoes, some sautéed or braised greens, grilled steak on top and a cherry gastrique (a thick sauce made from a reduction of wine or vinegar, sugar, and fruit– I had to look that up…didn’t know what a gastrique was. Now that I know, I need to make it!)

What’s great about this salad is that it’s filling with the potatoes added (and steak if you added that too…I would have, but was working with what I had on hand at the time), but still light. I used onion, zucchini and asparagus, but many others would be great…rainbow carrots, beets, parsnip, snow peas…. The vegetables and potato are finely diced then sautéed briefly.

The pan is deglazed with some wine (because cooking is always better with wine, right?), the greens added along with broth and cooked until they are wilted and everything is tender.

I threw in some dried cranberries for the sweetness the gastrique would have provided. Voilà . Super easy.

Hot Salad
inspired by Grilled Steak Salad at 50 North

3 cups finely diced vegetables (zucchini, carrot, asparagus, beet, snow peas…whatever)
3-4 cups fresh baby spinach (or swiss chard or kale*)
1 cup finely diced new potato
1/2 cup finely diced red onion or shallot
1/3 cup dry white wine
2/3 cup broth
1/2 cup dried cranberries
salt and pepper to taste

*if using kale, chop roughly with a knife into small pieces and then scrunch it up in your hands to bruise it a bit before cooking.

Sauté the vegetables and potato in butter/oil/both for a few minutes on medium-high, until very bright in colour. If using asparagus, just do the stalks for now, save the tips to add later.

Deglaze with the wine and let it sizzle for a couple of minutes, toss in the cranberries and the asparagus tips if using, give a good grind pepper and a sprinkle of coarse salt. Then pile on the spinach or chard and pour the broth over the whole thing. Cover until greens start to wilt. Stir to combine and let bubble until most of the liquid has been absorbed. Serve hot on its own or with sliced grilled steak over top.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s