I have to tell you that sometimes food photography just SUCKS! I absolutely love when I get a great picture but there are lots of times when it’s not so great and this is one of them, ha! I played around all day trying to get a pic of this salad before I finally gave in and gobbled it up and realized that perhaps the picture I had in my head was never going to materialize in my view finder.
(I’m chuckling as I continue to write this post today because I put a preview of the pic on FB last night and everyone loved it! Seems I don’t know the difference between good and bad shots anymore. Now what do I do? ha!)
I know once you read the delicious ingredients you’re going to appreciate how great this salad is even if the pics do look a little odd. You’ve been with me through my ups and downs in photography and it appears I’m on another one of those downward spirals so let’s hope it’s a quick one!
I’m fully into Spring even though there are little bits of snow left on the ground. Everyone is so ready for the warmer weather and people are smiling and walking more quickly because they’re happy and not because their toes are about to fall off from frostbite.
The best thing about this salad is that once you cook the steak it’s just a matter of assembly and if you’re not into the ribbons, just slice your cucumber and carrots. It’s easy to do them with a simple vegetable peeler though so you might find it fun. There’s lots of fresh herbs and you can change this up according to your own tastes. I used frisee but any kind of green will do.
- 1 10 ounce pack fine rice noodles
- 1 tablespoon sesame oil
- 2 (12-16 ounce) ribeye or sirloin steaks
- 1 tbsp olive oil
- 2 large carrots, sliced, ribboned or grated
- 1 small bunch of radishes, thinly sliced
- 1 cucumber, ribboned or sliced
- 1 head of lettuce frisee
- 4 spring onions, finely sliced
- 2 tbsp sesame seeds, toasted
- Coriander, a few sprigs
- handful fresh mint leaves
- 1 red chilli, finely sliced
- 1 jalapeno, seeded, sliced
- 1 1/2 tablespoon sesame oil
- Juice of two limes
- 1 tablespoon raw honey
- 1 tablespoon fish sauce
- 1 tablespoon soy sauce
- Cook the noodles according to directions on package. Toss with the sesame oil and set aside to cool.
- Salt and pepper your steaks. Heat a cast iron pan over a high heat with one tablespoon of butter and cook the steaks for 1-2 minutes on each side for rare meat, or 2-3 minutes each side for medium-rare meat, depending on thickness. If not using a cast iron pan, cook in your saucepan on medium high heat with one tablespoon of oil. You can also grill the steaks. Leave to rest for 10 minutes. Slice thinly.
- In large bowl combine lettuce, carrots, radishes, cucumber, spring onions, beef, sesame seeds, herbs and chillis.
- Combine all ingredients and mix well.
- Toss with salad and serve immediately.