WE ARE HAVING A BABY SHOWER!!!! WELL…a virtual one. Which in my opinion is way better, no baby games,no crying over tiny socks. Just good food and good friends, gathering to share the love they have for their friend and her journey into motherhood.
Good friends and good food are two of the things I cherish most in life. My most memorable experiences center around a great meal with incredible people. I have been lucky to have met some incredible women these past few years and my friend Catherine Mc Cord is no exception. Some of my favorite memories with Catherine are eating and drinking ice cold white wine at our favorite Vietnamese restaurant in Silverlake. When a group of bloggers suggested we throw a virtual baby shower for her as she brings her 3 baby into this world, I knew instantly what I would make.
If you don’t know who Catherine is, she is the master mind/super mom behind the blog Weelicious. She has managed to turn her passion for her children and for the environment into an amazing empire. If you can imagine super woman trapped inside a gorgeous 5’10 tight toned, dewy cheeked, sparkling blonde, piercing blue eyed human…that’s Catherine.
If you can personify a hug, it would be Catherine. If you have ever gone to the Hollywood Farmer’s Market with her everyone from the goat farmer to the fresh herb and berry purveyors all know her. You would think she is the damn Pope or something. You instantly know that everyone feels the same way about her. She touches everyone she meets. She is sunshine in a bottle.
SHE MAKES THINGS LOOK SEEMINGLY FLAWLESS. I MAKE SIMPLE THINGS LOOK LIKE I’M LEARNING ROCKET SCIENCE…OH BOY.
This recipe is dedicated to her. For the times we both geeked out over our favorite cuisine, Vietnamese and using fresh herbs and lettuce from her favorite farmers market.
I have to humbly say this is probably one of the most delicious salads I have ever tasted. The layers of flavor that come from the herbs and fish sauce send this over the edge. It’s a unique salad to serve this summer. It’s bright, fresh and the marinade….OH MY GOD! I literally ate it with a spoon.
I am not a huge steak eater, but this steak…WOW. The marinade works for chicken as well.
Here is a complete list of everyone who has shared their recipes for Catherine. Just like Catherine these recipes are FULL of COLOR and look incredible. I can’t wait to make all of thesee
Mini Strawberry Rosewater Pavlovas from Beard and Bonnet
Pink Lemonade Thumbprint Cookies from Fifteen Spatulas
Skillet Cherry Pie from FoodieCrush
Roasted Blueberry and Lemony Yogurt Popsicles from Tasty Yummies
Frozen Lemonade with Rose Water from The Lemon Bowl
Grilled Carrots with Mint Almond Pesto from Heather Christo
Persian Saffron Pudding from Tori Avey
S’more Brownies from What’s Gaby Cooking
Jicama Pops from ¡Hola! Jalapeño
Roasted Broccoli Pesto on Pumpernickel from Bev Cooks
Farmer’s Market Vietnamese Steak Salad from Alex T Cooks
Peachy Pineapple Green Smoothie from 100 Days of Real Food
Rainbow Smoothie from Daisy At Home
Chocolate Beet Cake from I Am Baker
Chocolate Cupcakes with Strawberry Frosting from Deliciously Organic
My sweet Catherine, I hope that this salad does you and your little one justice.
Vietnamese Steak Salad
- 6 cups lettuce (I used arugula)
- ½ cup fresh herbs (mint, parsley, cilantro)
- 1 ear of corn, grilled and kernels removed
1 ½ pounds skirt steak
Dressing: this will make about 2 cups. It stores well in the fridge and I literally put it on everything.
- ¼ cup oil
- ¼ water
- ½ cup fish sauce
- ¼ cup light brown sugar
- 1 garlic clove, finely chopped
- 1 thai chili, sliced thin.
- 2 tablespoons rice wine vinegar
- 1 tablespoon lime juice
Combine all ingredients in a bowl. Whisk until sugar dissolves.
- ¼ cup cilantro
- 4 scallions
- ¼ cup water
- ¼ up vegetable oil
- ¼ cup brown sugar
- 3 tablespoons Asian fish sauce
- juice of 3 limes
- 4 garlic cloves
- Blend everything in blender. Place in a ziplock bag, and pour marinade over. Marinate for at least 8 hours, preferably overnight.
- Preheat grill or grill pan. Remove steak from marinade and grill on high heat for 3-4 minutes per side for medium rare. Place on a cutting board and let rest for 5 minutes to let juices redistribute.
- While steak is resting, place greens, herbs, and corn and mix with a couple tablespoons of dressing.
- Thinly slice steak against the grain and place on top of salad. Serve and enjoy.