Husband will eat salad but it’s never something he gets too jazzed about. He likes veggies, he knows they’re good for him, but I’ve never known him to crave a salad (or at least he’s never admitted to it). He was quite intrigued, however, when I told him one night that we’re were having Steak Salad for dinner using a leftover piece of steak from the previous night’s meal. Steak two nights in a row…you should’ve seen the look of delight on his face!!
This recipe was a cinch to throw together and it tasted great. The dressing is a basic vinaigrette, which is fine on its own but could easily be jazzed up with a teaspoon or so of Dijon mustard and some fresh herbs. I really liked the mixture of salad ingredients: tender steak, tangy blue cheese, red onions, vine-ripened tomatoes, mixed baby greens…how could you possible go wrong with that combo? For the greens, I just used what I had in the fridge (baby greens and a romaine/iceberg salad mix). The substituted greens were fine and it saved me a trip to the store. Add a loaf of crusty bread and you’ve got a delicious light meal!
-Recipe courtesy Giada De Laurentiis – foodnetwork.com
1/2 head romaine lettuce, cut into bite-size pieces
1 large head Belgian endive, thinly sliced crosswise (about 1 1/2 cups)
1/2 red onion, thinly sliced into rings
3 cups fresh baby arugula
12 cherry tomatoes, halved
4 ounces Gorgonzola, coarsely crumbled
Red Wine Vinaigrette, recipe follows
Salt and freshly ground black pepper
1 pound steak (such as New York, rib-eye or filet mignon), pan-fried or grilled and chilled
In a large bowl, combine the romaine lettuce, Belgian endive, red onion, baby arugula and cherry tomatoes, and half of the cheese. Toss the salad with enough vinaigrette to coat. Season the salad with salt and pepper, to taste. Arrange the salad on a platter.
Cut the steaks crosswise into thin slices. Arrange the steak slices atop the salad and sprinkle with the remaining cheese. Drizzle more vinaigrette over the steak slices and serve.
Red Wine Vinaigrette:
1/2 cup red wine vinegar
3 tablespoons lemon juice
2 teaspoons honey
2 teaspoons salt
Freshly ground black pepper
1 cup olive oil
Mix the vinegar, lemon juice, honey, salt, and pepper in a blender. With the machine running, gradually blend in the oil. Yield: 1 2/3 cups
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