The lettuce I planted was red. The hearts were a pale green. As the spring wore on the outer, dark red leaves became more and more ‘holey’ thanks to the little gray slugs that live there.
As the lettuce got larger the little gray slugs were joined by little snails.
I actually prefer the snails as they are easier to pick up and toss out the window.
On the other hand I can wash the little slugs down the drain.
You do realize, of course, that finding slugs and snails in your produce is a true sign that the produce is organic. I’m used to it now. My own vegetables as well as what I buy at the market almost always come with critters of some sort.
I still hate it when I forget to check and end up with slugs climbing the walls inside the fridge.
But they don’t move very fast when they’re cold…..
Click here to Pin Steak & Mushroom SaladPrint
Steak & Mushroom Salad
We often grill extra steak just so we can make this salad – but the complete recipe, including marinade is here.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Category: Salad
- 12oz (360gr) steak, rib-eye, sirloin, flank
- 1 tbs ketchup
- 1 tbs soy sauce
- 2 tbs sherry wine vinegar
- 1/2 tsp garlic powder
- 2 tbs olive oil
- 8oz (240gr) asparagus, roll-cut (see notes)
- 4oz (120gr) mushrooms, trimmed, sliced
- 10oz (300gr) potatoes, cubed
- 2 tbs olive oil, divided
- 1 tbs soy sauce
- Lettuce – for 2 main salads
- 1 avocado, cubed
- handful fresh majroram leaves
- 1 tbs Dijon-style mustard
- 2 tbs sherry vinegar
- 1 tbs soy sauce
- 3 tbs olive oil
- Whisk together all ingredients for marinade. Spoon over steak and allow to marinate while you prep the rest of the salad.
- When ready – cook steak on barbecue grill until done to your liking. We like medium rare. Time depends on thickness and heat of grill.
- Remove from heat and let rest 5 minutes. Slice.
- In 1 skillet heat 1 tbs oil. Add potatoes and sauté until browned and cooked through.
- The potatoes could also be cooked on the grill in a grill pan.
- When done remove from heat and set aside.
- In another skillet heat remaining 1 tbs oil over medium-high heat.
- Add asparagus and stir-fry for 5 minutes.
- Add mushrooms, soy sauce and stir-fry for 5 minutes longer. Remove from heat and set aside.
- Whisk mustard, vinegar and soy sauce.
- Slow whisk in oil until it thickens.
- To finish:
- Put lettuce and marjoram leaves in a large salad bowl, tearing as needed.
- Add half the vinaigrette and toss well.
- Add the remaining ingredients, the rest of the vinaigrette, and toss gently to combine.
- Divide salad onto 2 large salad plates and serve.
To roll-cut: starting at the bottom of trimmed asparagus make 1 slice at an angle. Roll the asparagus 1/4 turn and make another slice at the same angle. Continue rolling and slicing until done.
This method gives lots of surface to pick up flavors. It can be used on any long, round vegetable.
- Serving Size: 1/2 recipe
- Calories: 983
- Sugar: 12.2 g
- Sodium: 1083.2 mg
- Fat: 67 g
- Saturated Fat: 10.9 g
- Trans Fat: 0 g
- Carbohydrates: 51.3 g
- Fiber: 17.8 g
- Protein: 51.8 g
- Cholesterol: 100.5 mg
Keywords: steak salad, summer salad
That uses up all the lettuce sets I planted in early April. We had a good crop. Out of the 36 plants I had I only lost 2 to whatever little critter likes to cut them off at the ground.
Like everything related to gardening it’s different every year. One year I lost all of them. Some years it’s been half. This was a good year.
Something about this year has to be good, right?
We’ll be taking a salad break for a week or 2 while we wait for the Romain to get big enough. With the hot weather we’ve been having it should be quick.
Two weeks ago we were having fires.
This week I’m putting the stairs in the pool and getting out my swimsuit.
I’m beginning to hope my potager might produce after all.