Get ready to be transported to the sunny shores of California with this tantalizing salad! Bursting with fresh flavors that perfectly complement each other, this dish is a true culinary delight. Succulent grilled petite chateau, sprinkled with a smoky Aleppo pepper, and adorned with a vibrant mix of fresh mint and delicate flowers. It’s the epitome of a trendy and well-balanced salad that will leave customers craving for more.
Ingredients
Directions
- Prepare the vegetables by finely dicing the English cucumber and combining it with diced red, orange, and yellow bell peppers in a small mixing bowl. Cut the cherry tomatoes by halving or quartering, based on their size, and add them to the bowl. Chiffonade the mint leaves and season the mixture with 1/2 lemon zest, 1/2 lemon juice, olive oil, and salt according to your taste preferences. Set aside.
- To prepare the steak, season it with garlic pepper seasoning and lightly sprinkle salt. Grill until it reaches a medium-rare doneness or an internal temperature of 125°F. Allow it to rest before slicing.
- To prepare the salad, place baby kale and chopped radicchio in a medium mixing bowl. Season the greens with a desired amount of olive oil, salt, and the remaining lemon juice, adjusting to your taste preferences. Gently toss the ingredients and arrange them in a tall manner in a pre-chilled bowl. Surround the greens with the vegetable mixture and position the steak on the bowl's side. Finish the presentation by adding Borage flowers and a dash of Aleppo pepper for an extra burst of summer color!
Ingredient availability varies by location*
Chef Notes
I've named this the "Everyday Summer Salad" because it's so delicious that I wouldn't mind having it every day! If Borage flowers aren't available, feel free to use any edible flower, like nasturtium, bachelors buttons, or pansies. Experiment with your knife skills—opt for oblique-cut Persian cucumbers instead of the usual English cucumbers.
