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Summer Heat Demands Cool Eating, and This Steak Salad Does the Trick

The juxtaposition of cold, crisp lettuce with still-warm steak satisfies on so many levels.
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Summer Heat Demands Cool Eating, and This Steak Salad Does the Trick
The key to any main dish salad is to do the prep work in advance. JeanMarie Brownson/TCA
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Now’s the time to enjoy crisp lettuce salads brimming with crunchy vegetables, fresh herbs and a refreshing dressing. Add a crispy-edged grilled protein, such as steak, chicken, or fish, and that gorgeous garden salad transforms into summer’s ultimate meal.

When it’s grilled steak piled over those greens, the salad deserves the crown. The juxtaposition of cold, crisp lettuce with still-warm steak satisfies on so many levels. Our current summer obsession draws inspiration from the nam tok nua salad from our local Thai restaurant. There, thinly sliced steak, sports plenty of fresh mint and cilantro, toasted ground rice, and a sprightly lime and fish sauce dressing.

JeanMarie Brownson
JeanMarie Brownson
Author
JeanMarie Brownson is a James Beard Award-winning author and the recipient of the IACP Cookbook Award for her latest cookbook, “Dinner at Home.” JeanMarie, a chef and authority on home cooking, Mexican cooking and specialty food, is one of the founding partners of Frontera Foods. She co-authored three cookbooks with chef Rick Bayless, including “Mexico: One Plate at a Time.” JeanMarie has enjoyed developing recipes and writing about food, travel and dining for more than four decades. ©2022 JeanMarie Brownson. Distributed by Tribune Content Agency, LLC.