Whoa, so I posted a steak salad on Instagram Tuesday night and people were ALL ABOUT that creamy lemon basil dressing. Today’s the day I’m sharing!
Again, we have lots of lettuce from our CSA and that means lots of salads. I have my favorite dressings, but I’m always ready to try another. I still had basil from last week’s CSA and I was strangely not in the mood for pesto. I was thinking about this Raspberry Basil Vinaigrette that we love, but instead made this creamy vegan lemon basil dressing. It’s blends up really creamy and it tastes like summer. The recipe is below!
This week we received: red cabbage, red leaf romaine, butterhead lettuce, summer squash and colorful beets.
And if you’re not veegz and want to make this steak salad I shared on Instagram, I cooked one NY strip steak and used this Alton Brown method in a cast iron skillet. Rest 8 minutes and slice.
