So I know I said today’s post would be part two of my royal icing tutorial but, I have a small confession.
After edging and flooding the cookies, then waiting for them to dry overnight, I looked at them after work today and realized they just weren’t what I was going for. So I will have to delay that post for a few days (insert frowny face here) But, as an apology I decided to share my absolute favorite salad recipe, ever! It has super greens (shredded kale and Brussels Sprouts), pickled onion, harissa, skirt steak, and garlic hummus all smothered in a lemon-herb-tahini dressing.
I mean, look at that drizzle!! And because this salad is so good for you, and because I love knowing these things, I thought I would share some of its nutritional benefits!
Brussels Sprouts: Tons of vitamin K, are anti-inflammatories AND have been found to have cancer preventive properties (score, right?)
Kale: Similar to Brussels Sprouts, Kale is full of vitamin K as well as anti-inflammatories and antioxidant properties.
Red Meat: I should start this by saying I almost never eat red meat but, as someone who is iron deficient, I try to branch out every once in a while to get that essential vitamin.
Garlic Hummus: Tons of macronutrients and protein and the garlic is awesome for your skin and helps prevents colds!
Harissa: The chilis in this awesome moroccan paste are great for: fighting headaches, lowering high blood pressure, protecting your heart, and reducing inflammation!
Impressive, right? This is the recipe I reach for when I find myself tired at 3:00 in the afternoon and know that I need a nutritional jumpstart or I’m in need of a serious sugar detox. Basically it’s a health boost in a bowl. And what’s especially awesome? It is packed with so many layers of flavor, you’ll forget that what you’re eating is actually good for you. I promise.
I know this salad has a lot of components, but don’t let that scare you! I promise once you taste this, all your hard work will have been worth it 🙂 Now, let’s get started! First up are the pickled onions. Start by adding about 2-3 cups of water to a medium-sized pot and bring to a boil. Once the water is boiling, add the thinly sliced onions for about 20 seconds then immediately drain into a colander and immerse into an ice water bath. To a container add the onions, white wine vinegar, sugar, and salt and refrigerate for at least an hour. While your onions are pickling, prep your meat by adding the crushed garlic, olive oil, and salt and pepper to a large bowl. Add the skirt steak and toss to combine, making sure to coat all of the meat with the garlic mixture. Let rest for about 20 minutes.
Add the skirt steak to a hot heavy-bottomed pan and brown on all sides over a high heat (about 5 minutes). Once you’ve achieved a nice sear, reduce the temperature and cover the pan with a lid to let the steak cook for about 10-15 minutes. Then in a food processor, add the kale and pulse with the blade attachment until it’s chopped into small bite-sized pieces. Then switch to the slicing attachment and add the Brussels Sprouts. Remove from the food processor and into a large bowl and place in the fridge (the awesome thing about these greens is that they don’t wilt as quickly as lettuce so feel free to make this a few hours beforehand!).
Next, make the hummus by heating the garbanzo beans (with juices) over a medium-high heat until they begin to boil. Then remove from the heat and pour into a food processor. Add the tahini, garlic, and lemon juice and blend until smooth. Transfer to a bowl and set aside.
And finally make the tahini dressing by adding the greek yogurt, tahini, lemon juice, salt, and cilantro to a food processor and blending until smooth! To serve, simply add the greens and then layer with as many toppings as you would like! Or, if you are less of a salad person you can make it into a flat bread sandwich (like Stephen did in the photos, below).
- Super Greens
- 1 head of fresh kale
- 6 Brussels Sprouts
- Pickled Onion
- 1 red onion (thinly sliced)
- 2 cups water
- ½ cup white wine vinegar
- 1 tsp. sugar
- ½ tsp. salt
- 1 can garbonzo beans
- Juice of one lemon
- ¼ cup tahini
- 3 cloves garlic
- Lemon-Herb-Tahini Dressing
- ½ cup plain greek yogurt
- 1/34 cup tahini
- 1 clove garlic
- Juice of 2 lemons
- Skirt Steak
- 16 oz. skirt steak
- salt and pepper
- 2 cloves garlic (crushed)
- 1 tbs. olive oil
- I used the recipe from Half Baked Harvest, found here
- Make the harissa
- Pickled Onion
- Bring the water to a boil. Add the thinly sliced onion and let cook for about 20 seconds. Remove from the heat and immediately submerge in an ice bath. Then transfer to a container and add the white wine vinegar, sugar and salt and place in the fridge for at least an hour.
- Skirt Steak
- In a large bowl, add the crushed garlic, olive oil, salt and pepper and the skirt steak. Toss together with your hands, making sure to coat the entire surface of the meat. Let marinate for 20 minutes.
- Add the marinated skirt steak to a hot heavy-bottomed pan and sear on all sides (about 5-10 minutes) then reduce the temperature and let cook with the lid on for 10-15 (or until cooked through).
- Add the kale to a food processor and pulse until the leaves are in small bite-sized pieces. Place in a large bowl. Switch the attachment to the slicing blade and add the Brussels Sprouts. Once they have been sliced, add to the kale mixture and refrigerate until ready to serve.
- Add the can of garbanzo beans to a medium-sized pot and heat until they begin to boil. Remove from heat and add to a food processor. To the beans add garlic, lemon juice, olive oil, and tahini and blend until smooth. Place in a bowl and set aside until ready to serve.
- Lemon Herb Tahini Dressing
- Add the greek yogurt, tahini, cilantro, lemon juice and salt to the food processor and blend until smooth.
- To serve:
- Layer the ingredients as you see fit! I served mine with fresh na'an