When the weather gets warmer, I crave fresh, crisp veggies in a light, but satisfying salad. But let's be honest, salad can get kind of dull. You gotta mix it up with salads or you end up staring at an uninspired bowl of romaine, for what feels like the 100th time, thinking, where did my life go wrong? Maybe I should have been an electrician. I should have moved to Bali when I had the chance. I bet they have yummy salads in Bali, full of mangoes or coconuts or something. Now it's just me and my romaine...together...forever. Hmmm...is Local Burger still open?
It doesn't have to be like that! Check out this delicious Steak and Red Pepper Pesto Salad from our friends at Chase Hill Farm. This is definitively not a boring salad, folks. Made with organic, local beef and local cheese from Chase Hill Farm in Warwick and organic arugula from Choice Farm in Amherst, this spectacular salad is fresh and exciting and will help to at least temporarily reaffirm your dubious life choices. Come to the Amherst Farmers' Market on Saturday for local, organic meat, veggies and cheese and tell us on Facebook if you have a great, fun summer salad idea!
2 large red bell peppers
1/3 cup chopped walnuts
2 cloves garlic, minced
2 Tbsp. extra virgin olive oil
1/2 tsp. salt
4 cups Choice Farm arugula
1/3 cup crumbled Chase Hill Farm Feta cheese
1 lb. Chase Hill Farm steak, grilled and thinly sliced ( I recommend a strip, sirloin, or skirt steak)
Cut peppers in half lengthwise, scoop seeds out and place cut side down on foil-lined baking sheet. Broil until charred, about 20 min. Cool, peel off skin, and discard. Cut peppers into wide strips.
Combine peppers, walnuts, oil, garlic and salt in a food processor and process until chunky.
Combine arugula and feta in a bowl. Place steak on top and spoon pesto over steak. Yum!