Summer Abundance Main Dish Salad

Between raindrops, we've been enjoying the grill. Honestly, we grill year-'round since we have home-grown beef in the freezer, but, during the summer, there's more lingering on the backyard swing and listening to the birds call in the trees while the steaks or burgers are cooking. Winter or summer, the cats always linger longingly in the vicinity, hoping some of that aroma will end up in their dish. And they do eventually get the scraps.

This recipe combines grilled steak with the fresh fruits of summer. Farmers' markets may have Kansas-grown strawberries at their stands right about now, though the season is way too short. Even if you have to rely on the grocery store's produce section, there are plenty of specials on fresh fruits at this time of year. The season never lasts long enough to suit me. I'm always a little sad when the price for a box of blueberries or raspberries makes it a luxury, rather than an option. (I guess I should be happy for the berry farmers.)

Thankfully, Randy doesn't have to have a meat-and-potatoes offering every meal, so a main dish salad can take center stage at noon with this Summer Abundance Main Dish Salad. It's dressed up with a homemade raspberry dressing and Maple-Bourbon Pecans. If you don't have time to make homemade dressing, top with bottled raspberry vinaigrette.

You could also make a chicken farmer happy and use chicken instead. Or support a fishery with salmon to top the salad.

 

You can build these salads for any number of diners. That's why I didn't put amounts for the lettuces and fruits. For those with hearty appetites, arrange a big hand-full of greens as the salad's base. I used a combination of romaine and spinach, but mixed greens also are tasty. Use a luncheon plate for a smaller serving. Add your selected summer fruits. Sprinkle with feta cheese. Top with the freshly-grilled steak. Just before serving, add the dressing to taste and sprinkle with the pecans.

Summer Abundance Salad

with Grilled Steak and Maple-Bourbon Pecans

Seasoned, grilled steak - 3-4 ounces per serving
Spinach
Romaine lettuce or mixed greens
Strawberries
Blackberries
Raspberries
Peeled orange, cut up
Feta cheese
Maple-Bourbon Pecans (recipe below)
Raspberry Dressing (recipe below)

Maple-Bourbon Pecans:
2 tbsp. brown sugar
1 tbsp. butter
1 tbsp. real maple syrup
1 1/2 tsp. bourbon
1 cup pecan halves
Pinch of coarse sea salt

Raspberry Dressing
10 raspberries
1/4 cup white wine vinegar
1/4 cup real maple syrup
1 tbsp. Dijon mustard
1 tbsp. dried tarragon (or 3 tbsp. fresh)
1/4 tsp. salt
1/2 cup olive oil

For the dressing: Combine the 10 raspberries, vinegar, maple syrup, mustard, tarragon and salt in the bowl or a food processor or blender. Process until the raspberries are pureed. With the processor running slowly, pour the oil through the chute until combined. Store leftovers in the refrigerator.

For pecans: Place a piece of parchment paper or a silpat mat on the counter and set aside. Add brown sugar, butter and maple syrup in a small skillet over medium heat. Once melted and bubbling, stir in bourbon and then pecans. Cook while stirring constantly until mixture begins to crystallize around the pecan halves. Spread pecans onto prepared surface and sprinkle with coarse sea salt. Cool completely. If you don't use them all for the salad, store in a tightly-sealed plastic bag and use for more salads or for snacking.

To assemble the salad: Put a nest of mixed greens on each diner's plate. Top with fresh seasonal fruits and feta cheese as desired. Sprinkle with Maple-Bourbon Pecans. When ready to serve, top with homemade raspberry dressing.