Food and Prop Styling by Goldie Stern
Food Prep and Consultant Chaya Surie Goldberger
Photography by Felicia Perretti

Everything is better with beef fry, especially when it’s candied and tossed into a spectacular salad… Just saying!

SERVES 6

• 2 6-oz (170-g) pkgs sliced beef fry
• 2 Tbsp honey
• 1 tsp Simply Gourmet Chili Lime Rub (optional but recommended)
• 1 tsp liquid smoke
• 1 8–10-oz (225–280-g) bag spring lettuce (or lettuce of choice)
• 1 yellow pepper, sliced into 1-inch (2½-cm) matchsticks
• 1 small red onion, thinly sliced
• 1 cup grape tomatoes, halved
• 1 15-oz (425-g) can sliced hearts of palm

Dressing

• 3 Tbsp olive oil
• 2 Tbsp apple cider vinegar
• 1 Tbsp spicy brown mustard
• ½ Tbsp honey
• 1 clove garlic, crushed
• ½ tsp dried thyme
• ½ tsp dried parsley flakes
• ½ tsp kosher salt
• ¼ tsp black pepper

Preheat grill or oven to 400°F (200°C).

Spray a baking sheet with cooking spray. Lay slices of beef fry onto baking sheet.

In a small bowl, combine honey, Chili Lime Rub, and liquid smoke. Brush top and bottom of each slice of beef fry with mixture.

Grill or oven-bake beef fry for 8–10 minutes. Remove from grill/oven and allow to cool. Break into strips.

Combine all dressing ingredients. Place lettuce and vegetables into a salad bowl. Add dressing and beef fry strips and toss. (Alternatively, plate lettuce and vegetables. Top with beef fry and drizzle dressing.)

(Originally featured in Family Table, Issue 807)