Some salads are really a complete vibrant meal.
I am ready to retire. My offspring have reached that stage in life where they take my recipes and make them better. Much better.
I’m not sure if it’s a thing in your house but it’s definitely a thing in my house.
My cookbook is used as inspiration, the recipes embellished and perfected. Sometimes, they’re changed completely.
If I sound like I mind, I apologize, because I don’t mind AT ALL. On the contrary, this gives me great nachas. And also, it gives me new ideas.
I was invited to a siyum that my just–married daughter prepared for her brand-new husband (ok I will stop with the not-so-subtle bragging now) and I was taken aback by the amazing salad she served as an appetizer.
It had fresh greens, candied pecans, some shaved fennel, a perfectly seasoned and cooked London broil, and a dressing that brought everything together so perfectly.
When I complimented said daughter she laughed and said, “Mom, it’s your recipe!” and for a moment I started thinking that I was really cooking too many 9×13’s and not opening Our Table often enough hence forgetting my recipes altogether (not true actually, I cook from it almost every day) but then I realized: Yes, those are my recipes, but combined together in a way that I never tried before. The dressing is from a salad that’s usually served with dairy and the London broil is not usually served on a bed of lettuce at my house.
But the taste of that salad stayed with me and I thought that it’s a perfect summer dinner when you want good protein but something not too heavy, something vibrant and fresh.
And I knew I needed to put this recipe together for all of you.
All you need to do ahead is marinate the meat (unless you’re making it for Shabbos).
MAKE AHEAD: This is perfect for Shabbos lunch, however, if serving for Shabbos lunch, do not slice the meat; simply refrigerate it whole. Let come to room temperature before serving. Do not place it on a hot plate, which might dry it out. Slice and serve.
TIP! Every butcher uses the name “London broil” on a different type of meat. It’s an unidentified piece of meat that earns the name for its quick cooking time under the broiler. Sometimes, you’ll find a shoulder London broil, which is thicker, and sometimes you’ll see thinner, longer London broil. If your meat is really thin, do not cook more than 9-10 minutes per side.
That Perfect London Broil Summer Salad
Ingredients
- 1 (approx. 2 lb) London broil
Marinade:
- 6 garlic cloves, minced
- ¼ cup soy sauce
- ¼ cup oil
- 2 tbsp balsamic vinegar
- 2 tbsp fish-free Worcestershire sauce
- 1 tbsp honey
- 1 tbsp mustard
- ½ tsp black pepper
- ½ tsp crushed red pepper flakes
For the dressing:
- ¼ cup white vinegar or apple cider vinegar
- ¼ cup silan, date, honey or maple syrup
- 2 tbsp spicy brown mustard
- 2 tbsp mayonnaise
For the salad:
- Mixed greens (our current favorite is Summer Crisp by Verdini)
- ¼ cup candied pecans
- 1 fennel, shaved thinly
- ½ cup cherry tomatoes, halved
- 1 Persian cucumber, sliced thinly
Instructions
- 1. Combine all marinade ingredients in a bag; add meat. Seal; marinate overnight in the refrigerator, turning over once or twice. Alternatively, you can freeze the meat at this point.
- 2. Set oven to broil. Place meat and marinade into a baking pan. Broil 10-12 minutes per side (for a total of 20-24 minutes), depending on how rare you like it. Let stand for 10 minutes, then slice thinly, the thinner the better. Serve straight up or over a salad.
- 3. Combine dressing ingredients in a jar. Shake well to mix. Refrigerate until ready to serve.
- 4. Combine all salad ingredients in a large bowl or in individual plates. Top with sliced London Broil (warm is best!) and drizzle with dressing. Enjoy!
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Hi does fennel need to be checked ?and how do you recommend shaving it ?Tnx for all your idea
Yes the VAAD of the five towns has been saying this for years. It is a buggy vegetable and very hard to check. I see people using it so much and would love to spread this idea because it’s such a shame!
Hi! The problem is not the fennel itself, it’s that people don’t separate the leaves.
Once the leaves are separated, it’s very easy to wash. It’s also easy to peel the outer leaves, which are harder to clean than the inside.
https://consumer.crckosher.org/consumer/fruitsvegetables/
Broil high or low? Thanks.
This recipe looks delicious! Any ideas of something to use instead of fennel?
Red onion? what else that’s more exciting?