Warm Brussel Sprouts and Buffalo Ribeye Salad

The truth is that I add garlic to most everything nowadays. I eat it roasted, sautéed, boiled, fermented and raw. I just love garlic. It is a wonderful, aromatic bulb with great culinary and medicinal value.

Garlic is loaded with phyto-nutrients that have proven benefits against cancer. One interesting fact about garlic is that its healing power is enhanced after it has been crushed, and it will increase further when left to sit for a few minutes before cooking or added to dressings. It takes some time its compounds to become allicin, a nutrient proven to reduce cholesterol and lower blood pressure. Garlic is rich in potassium, iron, calcium, magnesium, manganese, zinc, and selenium, as well as vitamin C and B6.

The regular consumption of garlic can help cell metabolism and organ health. It is also cardio protective, vasodilator and a great anti-inflammatory. Garlic is antibacterial, antiviral and antifungal. It is an apothecary in delicious packaging.

This fabulous bulb can be used to prepare most every meal; in fact, it is present in the majority of cuisines in the world.

I love to add garlic to my stews and soups. The flavor and aroma of garlic really enhances breads and sauces. Roasted garlic is a great compliment to grilled meats and vegetables and I really enjoy it in my salads.

Since we are going towards the heat of the summer I would like to once again share a salad with you, in which I use raw and sautéed garlic to mix the caramelized and pungent flavors and complement the mixed greens and meats.

 

Warm brussel sprouts and buffalo ribeye salad

1 ½ cups of brussel sprouts (chopped)

1 cup lettuce (chopped)

½ cup arugula

½ cup dandelion (chopped)

½ cup of onion (sliced)

4 oz ribeye buffalo steak (buffalo can be substituted with beef)

2 tbsp coconut oil

2 tbsp olive oil

4-6 garlic cloves (chopped)

2 tsp rosemary (chopped)

1 tsp cilantro (chopped)

Salt to taste

 

-Preparation

Steam the brussel sprouts and set aside

Cook the steak to your desired temperature in a pan (or grill, if you prefer), with the coconut oil. Set aside.

Place the onion and half of the garlic cloves in the same pan that you cooked the steak. Cook at a low temperature. Once the onion and garlic are lightly brown, add the steamed brussel sprouts and turn for a few of minutes, just enough for the vegetables to get the garlic and onion oil through it.

In a salad bowl, place the lettuce, arugula and dandelion, add the steak, brussel sprouts, onion and garlic, still hot from the pan.

-Dressing

Mix garlic, cilantro, rosemary and olive oil in a mortar and crush it together. Adding coarse salt helps the process, just as much as you would like for your salad. Once all the dressing ingredients are processed to the desired consistency, add to the salad bowl.

Your warm salad is ready to be served