SEARED LAMB SALAD WITH BERRY DRESSING AND BLUE CHEESE
A delicious, beautiful and hearty dinner salad for a leisurely evening...
INGREDIENTS
for four
1 1/4 lb lamb steak brought to room temperature.
2 Tbsp black peppercorns
1/2 tsp salt
8 cups salad greens of your choice
1 honey crisp apple diced
1/2 red onion sliced
8 Tbsp blue cheese
dressing
2 Tbsp dark berry jelly
4 Tbsp malt vinegar
4 Tbsp extra virgin olive oil
salt and black pepper to taste
DIRECTIONS
Make the salad dressing by combining the jelly, malt vinegar, extra virgin oil, salt and pepper. It should taste tangy, sweet and salty, and sharply delicious. Set aside.
Now crush the peppercorns and spread them on a plate. Press the lamb steak onto the peppercorns so that they stick to the lamb.
Heat a cast iron pan on high heat and sprinkle with salt. Let it heat up for a few seconds.
Place the lamb steak on the hot salt in the hot pan. Listen to the sizzle as the sear sets on the lamb.
Lower heat to medium high and cook for 2 1/2 minutes on each side.
Remove the lamb to a cutting board and let it rest for 10 minutes.
Cut into 1/2 inch bite size pieces.
Now assemble the salad.
Divide the salad greens on four plates and add red onion slices, diced apple and a tablespoon of the berry dressing and toss gently.
Top with seared lamb pieces and some more berry dressing.
Finish with a tablespoon or two of blue cheese.
Enjoy! :)
Chicken may be substituted for the lamb with a few small changes in directions, measures remain as above:
Cut boneless chicken pieces into 3/4 inch bite size pieces and marinate in 4 Tbsp
of the dressing for 30 minutes.
Heat a cast iron pan over medium high heat and sprinkle with salt.
Add the chicken pieces to the pan and sear on all sides, add the marinade and cook thoroughly over medium heat till
Let chicken pieces rest for about 5 minutes.
Divide salad greens on four plates, add red onions and chopped apples and toss with berry dressing.
Top with chicken pieces, pan juices and blue cheese.
Enjoy! :)
Comments
Post a Comment