Mixed Lettuce, Cucumber Slices, And Tomato, Served With The Meat And Sauce Of Your Choice. Recipe
Make Mixed Lettuce, Cucumber Slices, And Tomato, Served With The Meat And Sauce Of Your Choice. Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Salad
Vinaigrette (serves 2–3)
Meat and Sauce (choose your preferred protein and its sauce)
Method
Salad
Wash and dry the lettuce leaves thoroughly. Tear larger leaves into bite-sized pieces and place in a large salad bowl.
Core and slice the tomatoes into wedges or rounds (about 1/2-inch thick) and add to the bowl.
If using, thinly slice a small amount of red onion and add, along with chopped herbs. Sprinkle 1/2 tsp salt and 1/4 tsp black pepper over the vegetables and gently toss to combine.
Vinaigrette (makes ~3–4 tablespoons)
Whisk the dressing
In a small bowl or jar, combine 3 tablespoons extra-virgin olive oil, 1 tablespoon red wine vinegar or lemon juice, 1/2 teaspoon Dijon mustard, 1/2 teaspoon honey (optional), 1/2 teaspoon minced garlic (optional), 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Whisk or shake until emulsified. Taste and adjust acidity, salt, or sweetness to your preference.
Just before serving, drizzle 2–3 tablespoons of the vinaigrette over the salad and toss gently to coat. Reserve any extra dressing for the meat or to serve on the side.
Meat and Sauce
Pat the chosen protein dry with paper towels. Season both sides with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
Heat 1 tablespoon olive oil in a skillet or grill pan over medium-high heat. For chicken breasts (boneless, about 6–7 oz each), cook 5–7 minutes per side until internal temperature reaches 165°F (74°C). For steaks (1-inch thick), cook 3–5 minutes per side for medium-rare to medium depending on thickness; adjust to desired doneness. For fish fillets, cook 3–4 minutes per side until opaque and flaky.
Remove the meat from heat and let rest for 3–5 minutes. Slice the meat thinly against the grain (for steak/chicken) or flake the fish.
Warm or spoon about 1/4 cup of your chosen sauce over the sliced meat, or serve sauce on the side for diners to add as desired.
Arrange the dressed salad on plates. Top with sliced or flaked meat and a spoonful of sauce. Serve immediately.