Steak Salad

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it was very good but i only used 1/4 of the vinaigrete wicht i was sceptical bout but turned out awsome.

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Used butter lettuce instead of romaine. Didn't have enough crunch, but still worked very well in the whole combination. We added jalapenos for some extra zip, and three thinly sliced radishes for color. These were great additions! Worked well with the endives. Took someone else's advice of using less olive oil, which was a good tip. This salad is AMAZING, easy to make and soooo good! Will use romaine lettuce next time as per Giada.

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This is a great simple start to a salad. I'd never made a vinaigrette before and it was even more simple than I had imagined. But, like other reviewers I definitely recommend reducing the olive oil. Add it 1/8 of a cup at a time and taste as you go. Just when you start to taste the oil is when you've got enough. I also added a bit more honey than the recipe called for.

I added grilled mushrooms, asparagus and red bell pepper slices and topped with bleu cheese crumbles. Excellent dinner!

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I have made this dish for several years now and we always like it. It is almost a mirror of one of the dishes at our favorite restaurant, it's also one of their signature dishes because they wood grill their steak. I add as a final topping a sprinkling of crispy fried sliced shallots. I suggested this idea to the restaurant and now they are adding the shallots too! Other than the shallots I fix my salad just like Giada does, it is exactly the right marriage of flavors and textures and usually appeals to summertime company both men and women. It's also healthy and easy on the budget so you can splurge on a good wine to accompany it. The salad has some good strong flavors that calls for a nice Cabernet or even a Zin. A refreshing dessert following this dish is a hollowed out big lemon stuffed with lemon sorbet topped with a mint sprig!

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One of my first things I made from Giadas recepies and been in love with it since, also easy to make and great warm or cold.

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My boyfriend is always asking me to make this steak salad. I normally use baby spinach instead of romaine. The gorgonzola, tomatoes, steak & dressing are an amazing combo.

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My salads are always everything but the kitchen sink. I just used mixed greens, boiled some eggs, marinated the beef strips in a little of this and that, and the end result was WOW! I added some crumbled bleu cheese, raisins, and lots of fresh veggies.

The vinegrette I tinkered with to my liking, I heated mine on LOW heat over the stove to break down the honey. I added a little more RWVinegar and honey than called for, but thats just my personal taste...some good herbs that would go well might be basil, oregano.....it was yum yum!!!!!!

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We really like this salad--in fact I'm making it tonight! I do agree with one reviewer about the olive oil. I use about 1/2 cup instead of a full cup of oil. That really allows all the flavors to come through.

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The salad recipe is wonderful! The dressing, however, needs some adjusting. The measurements can't possibly be right. I followed it to a T, and it tasted like pure olive oil. Something is not right with it.

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I made my own steak salad, but I did use this dressing and it turned out great! The sweetness the honey adds goes perfect with the steak. It is so easy to make! I will definately be using this over and over again. (My salad had some chopped cilantro in it as well that blends nicely with the dressing!