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One day, Rach was cleaning out the fridge and pantry. She found leftover kale, cabbage and steak, as well as some tomatoes and pine nuts, which go rancid quickly because they contain a lot of oil. So, she created this quick and easy "linner" (lunch or dinner) recipe. "It's weird," she says, "but it's delicious, and I think you might like it, so here it is!"
For more great "linner" salads, check out Scott Conant's Make-Ahead Antipasto Salad and this Air Fryer Salad with Marinated Chicken and Shaved Brussels Sprouts.
Ingredients
For the Dressing:
- About ¼ cup pine nuts and/or pistachio nuts, lightly toasted and cooled
- Juice of 1 lemon
- 2 tablespoons white balsamic vinegar
- 1 cup packed basil leaves
- 2 cloves garlic, crushed
- About ½ cup EVOO
- About ½ cup grated cheese (Parmigiano-Reggiano or pecorino or combo)
- Salt and red pepper or black pepper
For the Steak or Chicken:
- Four 8-ounce portions of either thin sirloin steaks or boneless chicken breasts
- Salt and pepper
- Non-aerosol olive oil spray
- 1 lemon, halved
For the Salad:
- 1 bunch flat/Tuscan/lacinato kale, stemmed and coarsely chopped
- 1 head Napa cabbage, shredded 1 inch
- 1 pint grape or cherry tomatoes, halved
- 1 small red onion, chopped
Yield
Serves: 4
Preparation
For the dressing, combine nuts, lemon, vinegar, basil and garlic in food processor bowl and pulse-chop, then turn the processor on and stream in the EVOO. Add cheese and pulse a few times to combine, then season, pulsing in the salt and pepper to taste.
For the steak or chicken, pat protein dry and season with salt and pepper. Cook beef 7 to 8 minutes for medium or chicken 8 to 10 until cooked through, over medium-high heat in oiled pan. Add the lemon the last minute or two to char and caramelize it. Rest beef or chicken, then slice against grain or on bias for chicken.
For the salad, combine the ingredients with the dressing in large bowl. Top with steak or chicken and serve.