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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