Ham steak salad

[April 29, 2013]

Yesterday was Cochon 555. This was a champion-level weekend of eating. Next: The Hunt, dinner at Trenchermen, brunch at the Publican. I am in recovery from a weekend of decadence, and detox begins with salad.

I had defrosted a ham steak from Share #1. It was already cured and smoked, so all it needed was a few minutes per side in a hot pan until heated through.

I cut the ham steak into cubes and mixed it into my salad. Typically, my lunch salads include romaine, some other greens (spinach, arugula, kale, whatever I have), 3 mini bell peppers, a small cucumber, half an avocado, and herbs (parsley, mint, thyme, whatever I have). All roughly chopped.


I mix my own salad dressing and have come up with a few options:

1. Dijon mustard, olive oil, balsamic vinegar. 
2. Apple cider vinegar and olive oil. 
3. Nut butter, a little soy sauce/tamari, rice wine vinegar, a little sesame oil, sriracha, orange juice (or water if I'm out of OJ).

Mixed in a small container and shaken vigorously.