5 Summer Salads You’ll Want to Make Right Now
Our summer has been beautiful and we’ve had lots of great picnic weather. I’m teaming up with Mary Ann and Cindy and two other bloggers, The View from Great Island and Pine Cones & Acorns to all share our favorite summer salads for our latest Project Design. Sometimes design means salad…at least in our worlds!
Steak, Arugula & Penne with Shallot Vinaigrette
This salad is wonderful served warm or at room temperature making it the perfect dish for a picnic!
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: salad
Ingredients
- 3–4 small filets
- 2–3 tablespoons salted butter at room temperature
- 1 pound penne pasta
- 2 tablespoons Dijon mustard
- 1 1/2 tablespoons balsamic glaze
- 1/2 – 3/4 cup olive oil
- 1 shallot, minced
- 1 garlic clove, minced
- a handful of fresh basil and parsley washed, dried, chopped
- 2–3 cups arugula, washed dried and chopped
- reserved pasta water
- salt and pepper to taste
- Parmesan for serving
Instructions
- Prepare the steak by drying the filet on paper towels and then spreading a thick layer of butter on one side and sprinkle with salt.
- Use a skillet that can go from stove top to oven. Place the dry skillet on the stove for about 3 minutes and make sure it’s very hot. Place the filets butter side down and cook for 2 minutes. Turn over and cook for 2 more minutes. Place pan in a 425˚oven on the top rack and cook until done. It depends on thickness and how you like your meat cooked. Once meat is done, remove from oven and cover with loosely with aluminum foil. Let rest for about 5 minutes before slicing the filet thin.
- Meanwhile cook pasta according to package directions. Make sure not to overcook and reserve 1/2 cup pasta water when draining.
- Prepare the vinaigrette by whisking together the dijon, balsamic and olive oil. Add the minced garlic, shallots and herbs.
- Once the pasta is drained, mix 1/2 of the vinaigrette and a little of the reserved pasta water and toss together.
- Add the arugula and the filet to the pasta and toss with more vinaigrette and a little more reserved pasta water if it seems dry.
Notes
This salad is delicious when served right away or at room temperature. Add a little shaved parmesan and serve with crusty french bread and butter.
Dijon
balsamic
olive oil
with shallots,
garlic & fresh herbs
vinaigarette
Filets made
with
salted butter
I prepare steak the way Nora Ephron did. In one of her books she described the only way to make a steak is in a hot pan with salted butter. I could not agree more!
Picnic
in a box!
This dish travels well and a Le Creuset keeps it at just the right temperature. I pack everything in a good sturdy flat box lined first with 2 trash bags and then clean linen dish towels. I pack my regular dishes, table linens, utensils and a jar of herbs for the table. Throw in a few votive candles in jars and regular and sparkling water. And don’t forget to bring bread and good salted French butter like Président.
Make sure to check out these bloggers to get ideas for more summer salads!
Classic Casual Home
Rough Luxe Lifestyle
The View from Great Island
Pine Cones & Acorns
Oh boy this salad looks dangerous! My husband would love this! I am going to give this a try next time we head to the lake. Anytime we don’t have to heat up the kitchen I am a happy camper! What a great idea doing picnic in a box. You are so clever!
hmmm….clever? Or is it lazy? haha
First of all I am totally trying that technique for cooking steak, I love it! Everything about this steak salad is perfect, from the filet (I’m a total steak snob, it’s my fave) to those thick slabs of Parm on top, this is literally making my mouth water Annie 🙂
Sue!
Your photos and recipes inspire my cooking and food shopping almost on a daily basis! I wish I weren’t a steak snob, but we can’t help it! I have to go to a store 10 minutes out of the way to get the best filets at the best price!
xo
annie
Holy cow this looks good enough to use up all my Weight Watchers points on the steak!!! I have just the right grill pan. This salad has to be a crowd pleaser and I love how elegantly you pack it up. I’m wondering where I can take this to a picnic. Perhaps by the Golden Gate if there is no fog. Alie will be visiting soon and she would love this.
Mary Ann
A picnic by the Golden Gate Bridge…almost sounds as nice as your family picnic at the Eiffel Tower!
LOVE THE STEAK IDEA!AS I dislike cleaning a GRILL a pan would be so much easier!
Now, the steak and penne salad………………..WE AMERICANS can do what WE WANT But if I served that for dinner to my ITALIAN I would get the STARE DOWN!ITALIANS never mix the main meal with the PASTA……………..a BIG NO NO!But I bet its DELICIOUS!Certainly is FAST!
HAPPY SUMMER……………..its going by SO FAST!
XX
Oh that’s right…never ever mix the main meal and pasta on the same plate! Those are different courses, right? Ahhhh, I have so much to learn!
loving this recipe Annie, all the ingredients I love, and does not seem difficult what-so-ever. thank you for continued inspiration!
Debra
Debra!
I sure wish I could have been at your cut flower arranging demonstration! Maybe next time!
xo
annie