On a busy night, putting the effort into preparing a nutritious dinner is often the last thing you want to do. Instead of resorting to takeout, whip up this easy dish from Nina Gimmel, the co-owner and pastry chef at Swoon Kitchenbar in Hudson.

Hudson Valley Steak (or Chicken Leg) Salad
Course: Lunch, DinnerCuisine: AmericanDifficulty: Medium1
servings30
minutes15
minutes45
minutesThis recipe for Hudson Valley steak (or chicken leg) salad is easy to whip up for dinner.
Ingredients
4 oz. of your choice of protein, such as grass-fed ribeye, filet mignon, skirt steak, or a chicken leg quarter (leg and thigh with skin on)
Your choice of spices (we keep a mix of ground-up cumin, coriander, and fennel seed at the ready)
Your choice of greens, such as arugula or frisée
2 Tbsp grapeseed oil, or other neutral oil
2.5 Tbsp extra-virgin olive oil
1 Tbsp vinegar of your choice
1 tsp Dijon mustard
1 tsp soy sauce
Optional salad add-ins: green olives, cucumbers, fennel, and grated Parmigiano-Reggiano
Optional sides: chunky salsa, hot sauce, extra Dijon mustard
Directions
- Preheat oven to 400°F.
- Salt and pepper the beef or chicken liberally. Sprinkle, to taste, with your favorite spice mix. Let rest in the fridge for 15 to 20 minutes.
- If using chicken: Place a sauté pan on medium-high heat. Once the pan is very hot, add a liberal amount (about 2 tablespoons) of neutral oil with a high smoking point such as grapeseed oil. Then add chicken to the pan. Sear skin side down over medium-high heat for about 5-6 minutes, depending on thickness. Once the leg skin has a deep golden color and crust, turn it over so the skin side is up and put it in the oven. It’ll need another 6-8 minutes to cook through, depending on thickness. Use a meat thermometer to check for at least 165°F close to the bone.
If using steak: Sear each side, depending on thickness, for about 4-6 minutes with neutral oil over high heat. Use a meat thermometer to check for your preference of medium rare or medium. (We like a medium-rare temperature of about 128°F.) Let rest while you prepare the salad. - Make the salad dressing by whisking together the EVOO, vinegar, Dijon mustard, and soy sauce. Add salt and pepper to taste, then whisk again. Prepare any optional add-ins.
- Slice your protein. Arrange a nice mountain of salad in a shallow bowl and place meat on top. A side of chunky salsa and hot sauce, or even a dollop of Dijon to dip in, are delicious—yet optional—additions.
Related: 8 Breakfast Sandwiches to Order in the Hudson Valley