From Summer Bounty

lettuceMy gardening efforts are not always real successful thanks to a lack of proper sun, but that doesn’t mean I quite trying.  Carrots, broccoli, beets may not do so well, but, boy, I can grow herbs and lettuce which means we have lots of salads from June through October.

For a recent summer dinner party,  I gathered a variety of lettuces and, together with corn, eggplant and tomatoes from the farmers market, created a salad that was a more than satisfactory meal and one that satisfied even the heartiest guy appetite!   

hangar steak saladHangar Steak Salad


  • 1 shallot or red onion, thinly sliced crosswise, separated into rings
  • 1/4 cup red wine vinegar
  • 1/2 cup plus 2 tablespoons olive oil
  • Kosher salt, freshly ground pepper
  • 1 medium eggplant, cut lengthwise into 1-inch wedges, wedges halved crosswise
  • 2 ears of corn, husked
  • 1 pound hanger or skirt steak
  • 2 cups mixed lettuces
  • 2 cups (packed) assorted fresh tender herb leaves (such as basil, cilantro, and mint).
  • Toss shallot and vinegar in a small bowl; let sit 5 minutes. Whisk in 1/2 cup oil. Season vinaigrette with salt and pepper; set aside.
  • Prepare grill for medium-high heat. Brush eggplant and corn with remaining 2 tablespoons oil. Season with salt and pepper. Grill, turning often, until tender and charred in spots, 10–15 minutes; let cool. Cut kernels from cobs.
  • Meanwhile, season steak with salt and pepper and grill until medium-rare, 5–7 minutes per side for hanger steak, about 2 minutes per side for skirt steak. Let rest, then thinly slice against the grain.

Toss lettuces, herbs, eggplant, corn, steak, and reserved vinaigrette in a medium bowl; season with salt and pepper.

There is much you can do with this recipe by changing the veggies using, say, grilled asparagus, beets and/or peppers.  Adding avocado or feta cheese adds a slightly different taste as does marinating the hangar steak before grilling it.  You know, the ability to create as you go is one of the very good things about salads.
Have fun with this one!
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6 thoughts on “From Summer Bounty

  1. I love this salad recipe, especially because you included some fresh ingredients! Yummy!

  2. Thank you so much for sharing your awesome recipe with Full Plate Thursday. Hope you have had a great weekend and have a fabulous week.
    Come Back Soon!
    Miz Helen

  3. Looks delicious and satisfying Linda! Hope your Labor Day weekend is filled with food & fun!

  4. I am jealous of your lettuce this time of the year, in my corner of the world I cannot grow lettuce after May. This looks like a wonderful salad but I will have to prepare it with lettuce from the farmers market, thank you for a great summer recipe.

  5. As per usual your news is very informative …let alone enjoyable. Thank you for showing me some of your life. Kit McConnell…

  6. How beautiful your salad is! Last year was our year for lettuce. We brought seeds back from Germany for the tangy, slightly bitter German lettuces and had a bumper crop. This year the drought is back in full force with over 30 days over 100 degrees so we have a brown and crisp garden…… hoo! I love that you add all the herbs in with your greens, so many people neglect to do so and the bursts of flavors are so amazing.

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