Summer Steak Salad w/ Fried Shallots. Mercury in Retrograde is over. And you may think that is a bunch of bull, but I swear it has affected me so much, and I am praying for the “energy shift” they say is coming. I need it, and one way I am going to FORCE this energy shift, is good recipes. This week was a banner week for food at Quarter Soul Crisis. The Cream Cheese & Blueberry Coffee Cake Muffins are to die for and this Steak Salad is perfect.
So…eat a ton of Blueberry Coffee Cake Muffins with buttery crumble topping, and move on to a hearty salad to make yourself feel a little bit better. This salad is so easy to make. Two things: 1. I LOVE adding celery into salad. It adds a freshness that I just cannot explain. And 2. The fried shallots is the only somewhat challenging part. We use canola or vegetable oil because they can stand the heat of frying. I have done it with a regular olive oil, but it definitely does not offer the best results.
Finally, a thermometer will make the entire process easier, of course. But I always recognize the plight of a homecook: sometimes, we just don’t HAVE that kind of shit in our kitchen! In the recipe I shared colors to look for. And finally, if you don’t want to do any of that, buy some French’s Fried Onions and call it a day! (Although frying them and making them crispy yourself is so good).
[kindred-recipe id=”3227″ title=”Summer Steak Salad w/ Fried Shallots”]