Where did summer 2017 go?!?
It’s been a work filled one for me, and when I looked at the calendar, I can’t believe it’s almost over. With September and the fall season looking just as busy, I’m always thinking about recipes that are not too labor intensive and fresh, and my grilled Thai Steak Salad with Coconut Rice fits into that category.
This recipe is quick to prepare; I serve this salad on top of warm coconut rice. The cold crunch of the salad mix on top of the rice gives it a big satisfying oomph! I keep the dressing on the side for each person to drizzle on top of their salads. Serving the dressing this way maintains a good snap in the salad for next day’s noshing.
The recipe calls for chopped cilantro but feel free to use flat leaf parsley or Italian parsley as it’s sometimes called. I store the rice separate from the salad; it tends to get a little hard when it’s sitting in the fridge. You can give it a quick heat up in a pan, or you can zap it in the microwave for a few seconds – about 30 seconds is all you need to take the chill off. Then toss the cold salad fixings on top and enjoy for a second time. There will be two illustrations, I will repost the How to Grill a Steak illustration for a refresher if you need it.
I'm going start to posting only once a month for now, so I'll see you on the first Friday in October!