Tuesday, March 31, 2015

Healthy Picking

Spring arrived...and there was arugula salad on the table. Source ingredients locally and from trusted growers, opting for organic produce where possible.Mastering the art of healthy cooking is easy. Follow these simple steps:

  1. Prep horseradish sauce the night before.
  2. Make arugula salad.
  3. Grill one large steak--medium rare.
  4. Serve*
*with rolls (optional)

Arugula Salad:
8 cups arugula
1/2 cup freshly grated Parmesan cheese (or shaved using a veg peeler)
pinch of sea salt
few grinds of black pepper
Dressing:
1 T. fresh lemon juice
2 T. extra virgin olive oil

Toss arugula with dressing and top with cheese. Add more cheese if you wish. I promise it won't spoil the salad.

Grilled (or pan-seared) Steak:
1 large New York Strip or Rib-eye seasoned liberally with sea salt and freshly cracked black pepper.
2 pats butter and 1 T olive oil (if using a pan to cook)

Cook to medium-rare, using your preferred method. Allow to rest for 5 minutes. Slice on the diagonal.

Horseradish Sauce:
1/2 cup sour cream
1 cup Duke's mayonnaise
1/4 t Dijon mustard
1/2 t fresh lemon juice
1/4 cup prepared horseradish.
1 T chopped fresh dill

Combine everything except dill. Refrigerate for up to 3 days. Just prior to serving, stir in fresh dill.