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The beauty of a salad platter is the ability to utilize almost any ingredients that you have on hand, or to add just the ones you like. Additionally, everything in this platter can be prepared up to three days in advance (the oyster steak tastes amazing room temp) and assembled right before serving. This salad has become my family’s favorite replacement for Pesach cholent.
butter lettuce, cut up
watermelon radish, thinly sliced, or red radish, cut in quarters
cucumbers, sliced on a slant
mini colored peppers (remove top and cut lengthwise into 4)
cherry tomatoes, cut in half in the length (colored ones are nice, but not necessary)
avocado, sliced in the width
mini colored carrots, ribboned with a peeler, or sliced vertically
red onion, thinly sliced
fresh mini cauliflower (optional)
5 jammy eggs, cut in half (see tip)
2 oyster steaks
seasonings of your choice
coarse crushed black pepper
1/2 cup Bartenura Olive Oil
1/4 cup freshly squeezed lime juice or Heaven & Earth Lime Juice
1/4 cup sliced scallions (green and pale green part)
1/2 teaspoon salt
1/4 teaspoon black pepper
Season the oyster steaks with seasonings of your choice. Sear for six minutes on each side. At this point you can either slice and serve right away or cover and refrigerate until ready to use.
Place all vinaigrette ingredients in a food processor and process them.
Place a layer of butter lettuce on the bottom of the serving plate or board. Sprinkle with salt. Add the oyster steak in the center of the platter and the jammy eggs on one end. Arrange the rest of the ingredients around the steak. Play around with the colors so it looks aesthetically pleasing!
Sprinkle coarse black pepper over the eggs. Serve with a small bowl of vinaigrette.
Photography by Felicia Peretti
Food and Prop Styling by Goldie Stern
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