All week long, I’ve been cooking up recipes that highlight the bright flavors of summer. Today’s meal is not only seasonal, it’s also beautiful! A raw-tomato…
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Question by Learning is fun!: What salad should I serve with grilled steak and twice baked potatoes?
I am making this meal for my fiance-he is German and has never had twice baked potatoes, so this is special. What kind of salad goes best with this meal.
I am making him chocolate fondant for dessert, as he loves chocolate.
Best answer:
Answer by dadm_86
Honey Sesame Carrots – real easy and bloody good.
Add your own answer in the comments!
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I made this today and wow it is delicious) I tagged everydayfood on instagram)) thank You Sarah
Ok, I didn’t have much time to visually behold this salad as the hunger was too strong. It was awesome and satisfying, I forgot how sweet beets are. This was/is a great salad idea.
Omg! That looks delish and easy breezy to make. Thanks Sara.
Looks so light and refreshing! Will try this week
I was just trying to impart a bit of fun history about the often debated topic. your body metabolizes tomatoes more similarly to that of other vegetables with very little caloric content and lots of important micro and phytonutrient content. It is not as similar to fruit, with higher caloric content and higher carbohydrate content. Both the USDA and any dietitian (which i am) will tell you they are considered a veggie for the purposes of meal planning. Whatever, just eat them and enjoy!
Thank you for saying it first.
It’s food,it’s good we eat it. YUM!
I’m not talking about what a court somewhere calls it. I’m talking about science. According to botany, a tomato is a fruit.
Just saying, you can’t say your favorite summer vegetable is a tomato and be correct.
soooo want to try an heirloom tomato… that salad is kickin’!!!!
Exactly, A tomato could be discovered by geneticists to be a fruit-vegetable-fungi hybrid I would still devour it, and beets, with an enthusiastic blind-eyed frenzy. After I do my intense rage-walk cardio workout and strength training I am going to daintily make this salad, stare at it for a few seconds to appreciate the visual pulchritude and then pounce with the combined fury of a feral wolf and a bestial shark.
To get this out of the way, regardless of any Supreme Court ruling, a tomato is a fruit botanically speaking. You can google it to see the truth. Regarding this recipe, the tomato is a fruit, the beet is a vegetable. On the other hand the whole thing looks so delicious…who really cares?
that are treated as vegetables.
I am so happy when I see your videos!
actually, this went to the supreme court in the 1890s – tomatoes were ruled a veggie
learn something new every day!
Ummmm, tomatoes are fruits….
Wow
That salad looks amazing! Perfect for all the tons of tomatoes I have coming out of my garden this year! A nice alternative to cooking quarts upon quarts of tomato sauce. Eating them fresh is always the best!
I remember buying beets once, I was gonna use it to make stamps or something.
Love you and your recipes but I draw the line at beets!;)
It’s so colorful and healthy! Thank you, Sarah*
Sarah, it looks so good.
Definitely going to make this!
Looks fantastic. And congratulations on not getting any beet stains on your shirt.
I prefer romaine lettuce; cherry tomatoes, feta cheese, pecans (chopped or whole), greek olives, and greek dressing. It’s REALLY good!
You can never go wrong with a Caesar salad.
Romaine lettuce, chopped up
Dress it with Newman’s Own Creamy Caesar dressing. (It’s AWESOME)
Parmesan cheese sprinkled on top (get the shredded kind, not the powdered kind)
Croutons
a fresh garden salad
Papaya salad
Make a simple salad with oil and vinegar dressing. It will compliment the steak and potatoes without competing. Then he will not be too full for the dessert.
tossed salad with onions, green peppers, tomatoes, apple chunks, raisins, sunflower seeds, ham pieces, frozen green peas, and dressing……don’t forget the garlic bread.
Rachel Ray made a yummy sounding salad a week or so ago………..
Caramalized Onion Dressed Salad with Hazelnuts
INGREDIENTS
1/2 cup whole peeled hazelnuts
6 tablespoons extra-virgin olive oil (EVOO), divided
1 large onion, finely chopped
Salt and pepper
3 tablespoons balsamic vinegar, divided (eyeball it)
1/2 tablespoon Dijon mustard
3 plum tomatoes, sliced
4 large cups baby spinach, arugula or a different green of your choice
1/4 cup blue cheese crumble
Preparation
Preheat the oven to 325°F. Place hazelnuts on a baking sheet and put them in the oven to toast them up, about 10-12 minutes — your nose will know when they are done. Remove them from the oven and cool. Run your knife through them once, chopping them coarsely.
While the nuts are toasting up, place a large skillet over medium-high heat with 2 turns of the pan of EVOO, about 2 tablespoons. Add the onions, season with a little salt and pepper, and cook, stirring frequently for 10 minutes. Add 1 tablespoon of the balsamic vinegar and a big splash of water. Use a wooden spoon to scrape up any bits on the bottom of the pan and cook for about 1 minute.
Remove the onions from the skillet and transfer to a bowl. Add remaining vinegar and mustard to the bowl and whisk in remaining EVOO in a slow steady steam.
In a salad bowl, combine tomatoes, greens, cooled hazelnuts, and the blue cheese crumble. Pour the caramelized onion dressing over the salad and toss to coat. Adjust the salt and pepper to taste.
Yields 2 servings
I would say a light romaine lettuce salad with a little bit of chopped tomato, green or red onion, and cucumber with feta cheese(the steak and potato will be filling). I’d use a bit of the balsamic vingerette dressing to go with the bold flavor of the grilled steak.
Yum!!
beetroot and watercress salad. its lovely
I’d go coleslaw, but instead of using mayo (or use half and half) add some sweet chili sauce and use red cabbage instead of white.
Caeser Salad w/fresh or bottled dressing (Ken’s is good). If you want to go through the trouble:
INGREDIENTS
* 6 cloves garlic, peeled
* 3/4 cup mayonnaise
* 5 anchovy fillets, minced
* 6 tablespoons grated Parmesan cheese, divided
* 1 teaspoon Worcestershire sauce
* 1 teaspoon Dijon mustard
* 1 tablespoon lemon juice
* salt to taste
* ground black pepper to taste
* 1/4 cup olive oil
* 4 cups day-old bread, cubed
* 1 head romaine lettuce, torn into bite-size pieces
DIRECTIONS
1. Mince 3 cloves of garlic, and combine in a small bowl with mayonnaise, anchovies, 2 tablespoons of the Parmesan cheese, Worcestershire sauce, mustard, and lemon juice. Season to taste with salt and black pepper. Refrigerate until ready to use.
2. Heat oil in a large skillet over medium heat. Cut the remaining 3 cloves of garlic into quarters, and add to hot oil. Cook and stir until brown, and then remove garlic from pan. Add bread cubes to the hot oil. Cook, turning frequently, until lightly browned. Remove bread cubes from oil, and season with salt and pepper.
3. Place lettuce in a large bowl. Toss with dressing, remaining Parmesan cheese, and seasoned bread cubes.
whichever salad you choose, go for just vinager and oliveoil for dressing.in europe peolpe do not have all these blue cheese ,thou island etc dressings.
my boyfriend is german too!
enjoy your diner!
A simple green salad made of a variety of lettuces, some grape tomatoes, grated cheese with a nice homemade dressing.
there are many. you could slice cucumbers and onions with tarragon vinegar or chunk some tomatoes add some sliced red onions and some cubed mozzarella and add italian dressing. both very light and go well with steak.
Here is a yummy (and easy) salad I make all the time.
1 bag mixed salad greens
1/3 cup toasted pine nuts
1/3 cup dried cranberries
1/3 cup crumbled feta cheese
Briannas French vinaigrette dressing
Mix everything together right before serving.
I have made this same salad using any combination of nuts, cheese, and fruit, including toasted walnuts, swiss cheese, and diced apples with some type of honey dressing; or almonds, mandarin oranges, and mozzarella cheese with an oriental dressing; or raspberries, toasted pecans and swiss cheese with a raspberry vinaigrette. You can also add croutons if you like. It’s just a basic mix of greens, nuts, fruit, cheese, and dressing and you can experiment with tons of different combinations. The true secret is to use a good dressing. I hope you enjoy your dinner!
A spring salad with spinach in it with blue cheese dressing Have great date then let him take you to A SEAFOOD PLACE FOR VALENTINES…..