-------
Maple-Glazed Night Elf Salad
Greebs and I manage to have this at least twice a month - it's to die for. Greebs doesn't do tomatoes or cheese so his salad is always boring, but when it's all mixed together, it looks almost as good as it tastes. I'll get some pictures the next time we make it which will probably be this weekend. Serves two.
What to get:
For the meat
- 3/4 lb. night elf flesh (or a beef cut of your choice if night elves are in short supply; Greebs and I use hanger steak but ribeye will work, too)
- 1/4 cup Dalaran apple cider vinegar
- 1/4 cup pure maple syrup
- salt & pepper
- 3 tbsp. Dalaran apple cider vinegar
- 1/4 cup pure maple syrup
- 1 clove garlic, minced
- some chopped herbs of your choosing; whatever you like
- 1/2 tsp. salt (or to taste)
- 1/4 tsp. freshly cracked black pepper (or to taste; I usually go with more)
- 1/2 cup olive oil
- Spring mix (depending on how big you want your salads to be - more greens = good!)
- 5 green onions, chopped
- 10 cherry tomatoes (or more/less depending on how you feel about tomatoes!)
- 1/3 cup Darnassian bleu cheese crumbles
- 1/4 cup walnuts (or almonds, or pecans, whatever your fancy)
- 3 tbsp. pure maple syrup
- Mix all the marinade ingredients together and pour over the meat. Allow to marinade for at least 30 minutes at room temperature.
- Mix all the vinaigrette ingredients together except the olive oil, then whisk in the olive oil last. Set aside. (I like to add the juices from the rested meat after it's done cooking and give it an extra shake before pouring on the salad.)
- Coat the walnuts (or almonds or whatever you use) in maple syrup until coated, then spread on a resilient parchment-lined baking sheet. Bake at 350oF for 5-7 minutes until the maple syrup has hardened. Allow to cool before breaking apart and adding to the salad (else you won't get that crunch!)
- Heat up the grill to 500oF and clean any burned crap off it with your wire brush. Turn the heat down to medium-low and season the night elf flanks/steaks with salt and pepper before tossing them on. Cook to desired doneness. Afterward, remove from heat and allow to rest under tented foil for five to ten minutes or so.
- Slice the steaks into thin strips. Build your salad on two plates, adding the toppings (and meat) in whichever order you wish. I recommend adding the nuts last to avoid the dressing sogging them up and taking away their crunch. Enjoy!