Photo: Steak Salad Recipe
Ingredients
- 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
Directions
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
Prep Time: 5 minutes
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By kayteeyvr
West Vancouver
on February 20, 2013
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This is a great base recipe that can easily be adapted to your tastes. After reading the reviews, I decided to make the vinaigrette as specified (even the 2 tsp salt, which I was thinking would be too much. After tasting it, I decided to add a spoonful of Dijon mustard and a couple of minced garlic, and I was very happy with the result. I don't see a need to reduce the amount of oil or salt. This will be my house dressing from now on, so I am happy it made more than I needed for one meal. As for the salad, today I used packaged mixed greens, red onion, tomato, cucumber, avocado, feta, and grilled tenderloin (which I had seasoned with Montreal Steak Spice. Wonderful.
By athwing
barranco
on December 18, 2012
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Quick fresh and healthy summer dinner - yum!
By kuzfood
California
on November 15, 2012
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Great recipe, easy to make and very tasty! For all of you who cut down on the dressing: my advice is make the whole amount and keep the leftover for other salads. It is very good on my spinach/mandarin orange/candied almond salad. Anyway, this is a great recipe, even my kids like it!
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