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Recipe by Chaya Suri Leitner

Oyster Steak Salad Board

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Oyster Steak Salad Board
Meat Meat
Easy Easy
8 Servings
Allergens

Contains

- Egg
30 Minutes
Diets
- Paleo - Gluten Free - Low Carb - No Refined Sugar - Keto

The beauty of a salad platter is the ability to utilize almost any ingredients that you have on hand, or to add just the ones you like. Additionally, everything in this platter can be prepared up to three days in advance (the oyster steak tastes amazing room temp) and assembled right before serving. This salad has become my family’s favorite replacement for Pesach cholent.

Ingredients

Oyster Steak Salad

  • butter lettuce, cut up

  • watermelon radish, thinly sliced, or red radish, cut in quarters

  • cucumbers, sliced on a slant

  • mini colored peppers (remove top and cut lengthwise into 4)

  • cherry tomatoes, cut in half in the length (colored ones are nice, but not necessary)

  • avocado, sliced in the width

  • mini colored carrots, ribboned with a peeler, or sliced vertically

  • red onion, thinly sliced

  • fresh mini cauliflower (optional)

  • 5 jammy eggs, cut in half (see tip)

  • 2 oyster steaks

  • seasonings of your choice

  • coarse crushed black pepper

Scallion Vinaigrette

  • 1/2 teaspoon salt

  • 1/4 teaspoon black pepper

Directions

Prepare the Oyster Steak Salad

1.

Season the oyster steaks with seasonings of your choice. Sear for six minutes on each side. At this point you can either slice and serve right away or cover and refrigerate until ready to use.

2.

Place all vinaigrette ingredients in a food processor and process them.

To Assemble the Salad Board

1.

Place a layer of butter lettuce on the bottom of the serving plate or board. Sprinkle with salt. Add the oyster steak in the center of the platter and the jammy eggs on one end. Arrange the rest of the ingredients around the steak. Play around with the colors so it looks aesthetically pleasing!

2.

Sprinkle coarse black pepper over the eggs. Serve with a small bowl of vinaigrette.

Tips:

Here’s the trick to a perfect jammy egg: Bring a pot of water to a boil. Lower heat to medium. With a spoon, carefully lower the eggs one at a time into the boiling water. Cook for six and a half to seven minutes. Transfer eggs to an ice bath to stop the cooking.

Credits

Photography by Felicia Peretti
Food and Prop Styling by Goldie Stern

Recipe tags

chaya suri leitner eggs green onions kosher for passover oyster steak Pesach platters salad board salad platter spiceandzest spring onions vinaigrette
Oyster Steak Salad Board

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