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The basil dressing for this salad is my new obsession. I love the flavor and use it over all types of salads, as a dip, and even as a marinade for salmon. It makes enough for more than one salad.
1 piece skirt steak
2 cubes Gefen Frozen Garlic, crushed
black pepper
4 ears of corn
1 red pepper
1 yellow pepper
1 orange pepper
1 avocado, diced
1 bunch asparagus, cleaned
oil, to taste
salt, to taste
pepper, to taste
1 cup packed fresh basil leaves
1/3 cup oil
1/3 cup Gefen Mayonnaise
1/3 cup water
2 cubes Gefen Frozen Garlic
2 tablespoons Gefen Honey
1 teaspoon mustard powder
Soak skirt steak for half an hour to remove some of its saltiness.
Rub with crushed garlic and black pepper. Fry or broil for five minutes per side. Let stand for 15 minutes and then slice.
Boil corn for 10 minutes. Drain and dry. Quickly sear in a grill pan until lightly browned.
Slice peppers and asparagus. Lay on a lined baking sheet and drizzle with oil, kosher salt, and pepper.
Roast at 400 degrees Fahrenheit (200 degrees Celsius) for 20 minutes.
Combine all vegetables and lay skirt steak on top.
Blend all dressing ingredients together with a hand blender. Drizzle over salad before serving.
Photography: Nechama Laitman
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