Here is a hearty, almost no-cook, dinner salad from Sara Moulton. Sara Moulton is a chef, cookbook author and host of several cooking shows. No one knows how to create, test and teach a recipe better than Sara. When I make a recipe of Sara's, I know, with 100% certainty, than it will come out exactly as it should.
Every component of this salad can be prepared in advance. The salad is best served room temperature, so I made the dressing and prepped the veggies in the morning. An hour or so before dinner, I threw the meat on my indoor grill pan. Once the meat was done, I placed it on a plate, covered it with foil, and allowed it to rest until we were ready to eat.
It was yummy. The seasoned rice, the crunchy vegetables and the spicy wasabi dressing all work perfectly together. It would be a great dish to bring to a picnic or BBQ as well.
Rice, Radish and Snap Pea Salad with Seared Beef
recipe courtesy of Sara Moulton
For the Salad and Beef:
1 cup raw brown rice or white rice or 3 cups cooked rice
Sesame Dressing (recipe follows)
1 to 1 1/2 pound pounds top loin or sirloin steak, cut 1 1/2 inches thick
Kosher salt and freshly ground black pepper
1 tablespoon vegetable oil
1/4 pound sugar snap peas (unshelled) or 1 cup thawed frozen peas
4 large radishes
4 medium scallions
1/2 cup sour cream
1 1/2 to 2 teaspoon prepared wasabi
1 teaspoon soy sauce (low sodium, if you prefer)
For the Sesame Dressing:
1/4 cup unseasoned rice vinegar
1 teaspoon sugar
3 tablespoons vegetable oil
2 tablespoons soy sauce (low sodium, if you prefer)
1 teaspoon toasted sesame oil
Bring a large pot of salted water to a boil over high heat. Stir in the rice; reduce the heat to medium and cook, uncovered, for about 45 minutes for brown rice or 17 minutes for white, or until tender. Meanwhile, prepare the Sesame Dressing. When the rice is tender, drain it, rinse it in cold water, thoroughly drain it again, and toss it with the Sesame Dressing in a medium bowl.
Meanwhile, season the steak on all sides with salt and pepper. Heat the vegetable oil in a large skillet (preferably cast iron) over medium heat until very hot. Cook the steak, turning once, for about 3 to 5 minutes per side for medium-rare. Remove the steak to a plate and set it aside for 5 minutes; cover and chill it for at least 20 minutes, or until the rice has cooked.
While the steak is chilling, bring a large saucepan of salted water to a boil over high heat; prepare a medium bowl of ice and water. Add the whole pea pods to the boiling water; return the water to a boil, remove and drain the peas, and plunge them into the ice and water. When the peas have cooled, drain them thoroughly and pat them dry. Cut them crosswise into 1/2-inch thick slices (about 1 cup). Halve the radishes through the root, lay them flat, and thinly slice them (about 1 cup). Trim and thinly slice the scallions (about 1/2 cup). Add the cut pea pods (or thawed peas, if using), radishes, and scallions to the rice and toss to combine.
Make the wasabi dressing. Whisk together the sour cream, steak juices form the steak plate, wasabi, and soy sauce in a small bowl.
To serve, mound some of the rice salad mixture in the center of each of 4 plates. Thinly slice the meat and arrange some slices on top of each portion of rice salad. Drizzle with the wasabi dressing.
For the Sesame Dressing (makes 1/2 cup): Whisk together 1/4 cup unseasoned rice vinegar and 1 teaspoon sugar until the sugar has dissolved. Whisk in 3 tablespoons vegetable oil, 2 tablespoons soy sauce (low sodium, if you prefer), and 1 teaspoon toasted sesame oil.