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For the steak
- 1 pkg @thecedarmarket oyster steak
- 2 tbsp @thecedarmarket Baja fish taco rub
For the green goddess
- 5 scallions with tips removed, whites and greens separated
- 1 avocado
- 3/4 cup edamame
- Juice of 1 lime (zest too)
- 1/4 cup extra virgin olive oil
- Salt and pepper, to taste
- (Water as needed to blend)
For the salad
- 1 cup Farro (cooked per package instructions)
- 1.5 cup stock or water
- 1 pack @beleavesgreenhouse greens
- 1 cup snap peas, cut on the bias
- Pomegranate arils to garnish
Recipe created for Cedar Market by: @Foodkidsandsleep
You know how people say, “salad isn’t a meal” or “I’m still hungry after I eat a salad.” Well, they’ve never had this one! It’s got protein from the steak and farro, and more from the avocado and edamame in the dressing. It’s also easily adaptable, but I would recommend sticking with the oyster steak; no one wants to eat chunks of cold fat.
Cooking Instructions
Dust the rub on the oyster steak and sear for 2 minutes per side. Set aside to rest. (For medium, cook an extra minute per side.)
Add the scallion whites to the pan & cook until charred, then add the greens. Season with salt and pepper and cook until tender. Remove and set aside.
Add the farro and stock to the pan and simmer until cooked through and the water evaporates.
For the green goddess, chop the scallions, add the rest of the ingredients and blend. If you lime isn’t juicy or your avocado isn’t super ripe, you may need to add water to get it creamy.
To build the salad put the greens in a bowl, top with the farro, the snap peas, the steak, and the pomegranate arils. Then, pour the dressing over everything.
Nice Bonus: The dressing is enough for 2 salads & is great on anything.
Enjoy!
