Summer is the perfect time for an entree salad. We loved this steak salad with a red chile dressing featured in this month’s Bon Appétit magazine. If you can’t find the Korean red pepper paste then use any red chile paste or add a little heat. I used a non-spicy red pepper paste, as the person I was cooking for doesn’t love spicy. It’s the best getting the ingredients at the Green City Market, with all its wonderful greens, radishes and sugarsnap peas. It’s a great recipe, easy to do ahead of time and a great way to keep the kitchen cool. I used the grill for the beef and other than blanching the sugar snap peas, the rest is cold. This is part of my series #MondayNightLove.