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Oyster Steak Salad Board


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.


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.


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.


Photography by Felicia Peretti
Food and Prop Styling by Goldie Stern