Baking is science and I don't like formulas, but cooking is art and anything goes...and the simpler the better. It's all about less time at the stove and more time at the table. With a forty year passion for food I'm excited to share what I do in the kitchen nearly every day.
Monday, March 14, 2016
Steak with Hearts of Palm Salad
For the salad coarsely chop a drained can of hearts of palm, an endive, a large handful of either arugula or watercress, and a few finely chopped scallions. Toss together with extra virgin olive oil, fresh lemon juice, salt and pepper to taste, and serve piled high on top of your steaks.