Black and Blue Salad

It’s product recipe time and this one couldn’t be easier, or tastier! The classic Black and Blue Salad using our Spaghetti and Steak Seasonings.

CROUTONS

What is it about the bottom of a loaf of bread that is just so sad? In our kitchen the older the bread gets the less love it receives until it starts to look like a science project. That is until we decided to look at stale bread with new eyes and giving it a second life. One of our favorite ways to use older bread is to make homemade croutons. Croutons are extremely easy to make and with garden season just ahead perfect with salads giving them that wonderful crunch. We like to use rustic bread which gives the croutons an airiness, but you can use any bread you have on hand. Season the bread with our Spaghetti Seasoning to give it a kick of flavor. Blends especially well with a black and blue salad.

DRESSING

We know blue cheese dressing sounds like the obvious choice here, but we really love the taste of balsamic vinaigrette with steak. To tie the croutons and the salad together we mix up our own vinaigrette using an envelope of good seasons zesty Italian.  Here’s the recipe: Mix 1/4 cup of balsamic vinegar, 3 tablespoons water, 1/4 cup olive oil, 1/4 cup crumbled blue cheese with a package of Italian seasoning.

Black and Blue Salad

Cedar Oak Farms
A simple, yet delicious, salad using the bold blend of our Steak Seasoning. Homemade croutons made with our rustic country bread and spaghettis seasoning.
Prep Time 10 mins
Cook Time 20 mins
Course Salad
Cuisine American

Ingredients
  

SALAD

  • 2 black angus boneless strip steaks
  • 2 tablespoons COFarms Steak Seasoning
  • 4 cups chopped Romaine lettuce
  • 1/4 cup chopped fresh parsley
  • 1/2 red onion, thinly sliced
  • 1 avocado, sliced
  • 1/2 cup cherry tomatoes, halved
  • 1/3 cup crumbled blue cheese

CROUTONS

  • 1/4 loaf rustic country bread
  • 2 tablespoons olive oil
  • 1 ½ teaspoons COFarms Spaghetti Seasoning

Instructions
 

  • Sprinkle both sides of steak with Steak Seasoning and set aside bringing to room temperature, about 30 minutes.
  • Preheat oven to 400°F. Cut bread into 1-inch cubes and place in large bowl. Drizzle with olive oil and Sprinkle with seasoning. Toss to coat. Arrange the cubes in a single layer on a rimmed baking sheet. Bake until golden brown, about 15 – 20 minutes. Remove from oven and allow to cool.
  • Heat a grilling pan over medium-high heat, add the steaks and cook 3 -4 minutes per side or until desired doneness. Let steak stand 5 minutes before cutting across the grain into thin slices.
  • Divide the lettuce and parsley between to large salad bowls. Arrange onion, avocado, tomatoes, croutons and crumbled blue cheese on lettuce. Top with sliced steak. Serve with dressing of your choice.
Keyword Beef, Salad, Spaghetti Seasoning, Steak Seasoning

Steakhouse Salad

New York strip steak, fresh head of romaine lettuce grilled until charred and smoky, and then topped with grape tomatoes, crispy shallots, and sautéed mushrooms, served with a blue cheese vinaigrette.

Steakhouse Salad

Cedar Oak Farms
Prep Time 10 mins
Cook Time 20 mins
Course Main Course
Cuisine American
Servings 4

Ingredients
  

  • 1 pound double New York strip steak
  • 3 – 4 tablespoons COFarms coffee rub
  • 1 – 2 tablespoons olive oil, divided
  • 1 – 2 shallots, sliced
  • 4 ounces mushrooms, sliced
  • 2 garlic cloves, sliced
  • 1 Romaine heart, sliced lengthwise
  • COFarms Smoked Sea Salt
  • 1/2 cup grape tomatoes, sliced
  • 2 ounces blue cheese, crumbled

Instructions
 

  • Season the steak with a thick layer of coffee rub. Drizzle with olive oil and massage over the entire steak. Let sit for 20 minutes to allow the flavors to develop.
  • Heat coals on a grill. When the coals are red hot, spread them out on one side of the grill and place the steaks over the coals. Sear the steak for 2 minutes on each side. Move the steak to the cool part of the grill and cook with the lid on for 20 minutes. Remove from heat and let sit 10 minutes.
  • In a small bowl add the shallots, mushrooms, and garlic. Drizzle with olive oil and season with smoked sea salt. Spread the mixture onto a grilling pan in a single file. Brush the romaine lettuce with some olive oil and season with smoked sea salt. Place over hot coals and grill until lightly browned on all sides, turning every minute or two until done.
  • Place the romaine lettuce on a plate, divide the mushroom mixture evenly, and top with tomatoes and blue cheese. Slice the steak and arrange around the lettuce.
Keyword Beef, Coffee Rub, Salad

Smoked Salmon Endive Salad

Endive is a member of the chicory family which gives the salad a crisp texture and a sweet, nutty flavor with a pleasantly mild bitterness.

Smoked Salmon Endive Salad

Cedar Oak Farms
Course Salad
Cuisine American

Ingredients
  

Dressing:

  • 1/2 cup mayonnaise
  • 3 tablespoons half-and-half
  • 3 tablespoons apple cider vinegar
  • 2 tablespoons honey
  • 1 tablespoon brown mustard seeds
  • Salt and pepper (to taste)

Salad:

  • 3 heads Belgian endive (cored and thinly sliced)
  • 1 cup arugula lettuce
  • 1 Anjou pear (cored and thinly sliced)
  • 1/2 cup red grapes (thinly sliced)
  • 12 ounces smoked salmon
  • 1/2 cup black walnut pieces
  • Olive oil (for drizzling)
  • Flaky salt (like Cedar Oak Farms Smoked Sea Salt, for garnish)

Instructions
 

  • Whisk the dressing ingredients in a small bowl and place in refrigerator until ready to use.
  • Using six salad plates divide and layer as follows: Start with the endive, add a few pieces of arugula, some slices of pear, followed by some grape slices. Top with some of the salmon, dividing evenly among the plates. Drizzle some of the dressing over each salad. Garnish with the walnuts, a drizzle of olive oil, and some of the flaky salt.
Keyword Fish & Seafood, Salad

Bruschetta Steak Salad

Bruschetta, an antipasto from Italy. We love it because it takes advantage of summer’s bounty like tomatoes, basil, and bell peppers. Delicious slathered over grilled Italian bread, but even better as a Bruschetta Steak Salad.

Bruschetta Steak Salad

Cedar Oak Farms
Prep Time 10 mins
Cook Time 15 mins
Course Salad
Cuisine American
Servings 2

Ingredients
  

  • 4 Beef tenderloin steaks, trimmed
  • 2 tablespoons CoFarms coffee rub
  • 1 tablespoon olive oil, plus extra for brushing
  • 1/4 cup sliced shallots
  • 1/4 cup chopped fresh basil
  • 1/4 cup roasted red bell peppers, chopped
  • 1 tablespoon fresh lemon juice
  • 12 cherry tomatoes, halved
  • 6 cups loosely packed lettuce mix
  • Grilled Italian bread

Instructions
 

  • Rub both sides of the steak with the coffee rub, let rest of 10 minutes.
  • Heat a grilling pan over medium heat. Brush the olive oil over the steaks. Add the steaks to the pan and cook 3-4 minutes per side, to desired doneness. Remove steaks from pan and let stand 7 minutes.
  • Combine shallots, basil, bell peppers, lemon juice, and tomatoes in a small bowl, toss well.
  • Arrange 1½ cups of lettuce mix into 4 serving bowls. Cut each steak into thin slices. Add 1 steak to each bowl and divide the tomato mixture between each bowl.
  • Serve immediately with your favorite dressing and the grilled bread.
Keyword Beef, Coffee Rub, Salad

Grilled Smoked Potato Salad

There are those dishes that define a season and the rituals of that season. In the Fall that is chili, tailgating, football. But in the summer, it is burgers, picnics, and grilling. What goes with all three? Smoked potato salad! We’ve been perfecting this dish for some time now and can’t wait to share it with you. So, fire up those grills!

Smoked Potato Salad

Cedar Oak Farms
Prep Time 15 mins
Cook Time 15 mins
Course Salad
Cuisine American
Servings 8

Ingredients
  

  • 6 unpeeled red potatoes, sliced in half
  • 1/2 red onion
  • 1/2 sweet onion
  • 1/2 yellow onion
  • 2 stalks celery, diced
  • 1/2 cup red, or orange, bell pepper, diced
  • 1/3 cup mayonnaise
  • l/4 cup plain Greek yogurt
  • 1/8 teaspoon smoked paprika
  • Salt and Pepper, to taste

Instructions
 

  • For a nice smoke flavor, you want to use wood smoking chips. The heat will stay lower taking more time to grill, giving you that wonderful smoky flavor. Soak half of a bag, approximately 100 cubic inches, of wood chips in water for 30 minutes.
  • Start a charcoal grill preheating the coals.
  • Place the potatoes in a microwave-safe bowl and microwave for 5-8 minutes.
  • Brush the sliced side of the potatoes and onions with olive oil.
  • Spread out hot charcoal. Drain water from the chips and spread on top of the charcoal.
  • Place potatoes and onions on grate cut side down and grill for 10 – 15 minutes, or until the potatoes are tender but not soft. Think al dente. You want them to have some firmness that will hold up to being cut and tossed without falling apart.
  • Remove the potatoes from the grill and wrap in foil. Place in refrigerator for 30 minutes to stop the cooking process. Remove the onions and set aside until later.
  • Remove from the refrigerator and cut the potatoes into bite-sized cubes and place in a large bowl. Dice the onions and add to the bowl. Add celery, bell peppers, mayonnaise, yogurt, smoked paprika, salt, and pepper. Gently mix together.
  • Refrigerate until ready to serve allowing the flavors to marry. Serve with your favorite grilled meats
Keyword Salad, Side Dish