Eating outdoors adds a flavour to food that you just can’t put a label on. Muffuletta, a sandwich popular in New Orleans that’s made with lots of cold cuts and an olive-and-artichoke salsa, is great picnic fare. This version is lighter-and still delicious.
Less expensive than sirloin, hanger steak is becoming a very popular cut of meat for the grill. Cook it to medium rare or it will be tough. If you can’t find hanger steak, use flank steak for this recipe. And feel free to add green beans, red peppers or cherry tomatoes to the salad.
Grilling the lettuce and the croutons as well as the chicken in your Caesar salad triples the wonderful smoky taste. If you are taking this dish to a picnic, pack the ingredients separately and toss together just before serving in order to keep the lettuce and croutons crisp.
Bonnie Stern has been teaching people to have fun in the kitchen, to eat more healthfully and to nourish their families since she started her cooking school in 1973.
Photos by Benoît Levac