Eye for a Recipe

This lovely salad from Canadian Living features grilled steak and grilled green beans and radishes tossed in an herb-infused honey-mustard dressing. Be careful grilling the radishes and green beans, as they can easily fall through the grate! I omitted the soft-boiled eggs.

Avoiding Additives and Preservatives

Look for a mustard without preservatives; I use President’s Choice Dijon.

Mix ingredients for the dressing in a large bowl

Preheat the grill and toss the vegetables with oil

Grill the steak until it is medium-rare

Grill the beans and radishes carefully so they don't fall through the grate

French bistro steak salad

Ingredients:

Dressing

1 tablespoon (15 ml) grainy Dijon mustard

1 tablespoon (15 ml) cider vinegar

1 to 2 cloves garlic, minced

1 tablespoon (15 ml) finely chopped fresh tarragon or basil

1 ½ teaspoon (7.5 ml) chopped fresh thyme

1 teaspoon (5 ml) liquid honey

¼ teaspoon (1 ml) each salt and pepper

3 tablespoons (45 ml) extra-virgin olive oil

Salad

1 lb (450 g) beef flank marinating steak

1 teaspoon (5 ml) pepper

½ (2.5 ml) teaspoon salt

12 oz (350 g) green beans, trimmed

20 radishes, trimmed and halved

1 tablespoon (15 ml) olive oil

2 soft-cooked eggs, halved

Preparation:

Dressing: In large bowl, whisk together mustard, vinegar, garlic, tarragon, thyme, honey, salt and pepper; slowly drizzle in oil, whisking until blended. Set aside.

Salad: Rub steak all over with pepper and salt. Toss green beans and radishes with oil. Place steak on greased grill over medium-high heat; close lid and grill, turning once, until desired doneness, 10 to 12 minutes for medium-rare. Transfer steak to cutting board; let stand for 5 minutes before thinly slicing across grain.

Eggs: For perfect slightly soft–cooked eggs, using slotted spoon, gently place eggs in saucepan of boiling water. Boil for 6 minutes. Drain; transfer eggs to bowl of ice water to stop the cooking. Peel and cut in half.

While steak rests, place vegetables on greased grill over medium-high heat; close lid and grill, turning occasionally, until tender and lightly charred, about 5 minutes. Place in bowl with dressing; toss to coat.

Divide vegetables and steak among 4 plates; top each with egg half. Serves 4.

From Canadian Living

This very easy recipe from the May 2015 issue of Bon Appetit yields great results. Marinate chicken thighs in vinegar, brown and bake. Meanwhile, sauté radishes and mustard greens in butter, dress with vinegar and garnish with fresh tarragon. Cook’s note: if you can’t find mustard greens, use kale or Swiss chard.

Avoiding Additives and Preservatives

Make sure you use butter with only one ingredient: Cream.

Sauteed radishes have a mellow flavour

Wilt the greens slightly

Vinegar-marinated chicken with buttered greens and radishes

Ingredients:

2 pounds (900 g) skin-on bone-in chicken thighs

Kosher salt and freshly ground black pepper

¼ cup (60 ml) plus 1 tablespoon (15 ml) distilled white vinegar

1 tablespoon (15 ml) vegetable oil

2 tablespoons (30 ml) unsalted butter

8 radishes, quartered, halved if small

1 bunch mustard greens, leaves torn

4 tablespoons (60 ml) tarragon leaves, divided

Preparation:

Season chicken with salt and pepper and place in a large baking dish. Pour ¼ cup vinegar over chicken and let sit 15–20 minutes. Remove chicken from marinade and pat skin dry. Reserve baking dish (no need to wipe it out).

Preheat oven to 400°F (204°C) Heat oil in a large skillet over medium. Working in batches, cook chicken, skin side down, until skin is golden brown and crisp, 8–10 minutes; turn and cook until other side is just browned, about 4 minutes. Transfer chicken to reserved baking dish; reserve skillet. Bake chicken until cooked through and an instant-read thermometer inserted into thickest part registers 165°F (74°C), 10–12 minutes.

Meanwhile, heat butter in same skillet over medium-high. Add radishes, season with salt and pepper, and cook, stirring occasionally, until radishes are browned and tender, about 5 minutes. Add mustard greens and toss to coat; season with salt and pepper. Cook, stirring occasionally, until mustard greens are just wilted, about 2 minutes (they should still have some spring in their step). Add 2 Tbsp. (30 ml) tarragon and remaining 1 Tbsp.  (15 ml) vinegar; toss to combine.

Serve greens and radishes with chicken topped with remaining 2 Tbsp. (30 ml) tarragon. Serves 4.

From the May 2015 issue of Bon Appetit