In our house, we can be accused of not eating enough vegetables. We are carnivores and proud of it. We will never give up red meat, avoid salty, fatty deli meats like prosciutto and I will never substitute tofu/veggie-something where meat is meant to be. All of that being said I am making an honest effort to get us slightly more healthy and fit.
A few weeks ago I started this effort by making Giada De Laurentiis’ Steak Salad.
Food Credit: Food Network
I’m sorry, I had to work meat in there somehow.
In theory this is an easy meal to make. However, because I don’t know how to cook (apparently) I sliced deep into my thumb with a serrated knife while cutting up the lettuce for this salad. Yes, that’s right: I did not injure myself while cutting steak but while cutting lettuce. In retrospect, I should have gotten stitches as one should do with all deep, serrated cuts but now I will proudly sport my first cooking scar.
I absolutely loved this salad. The flavours worked together nicely, from the subtle blend of greens (romaine, endive and arugula) to the kick of blue cheese and the juiciness from the steak. The dressing added a nice tang and citrus taste to the salad. I can’t wait to make this in the summer and enjoy it in the backyard with a nice cold beer.
The perfect salad to make you dream of summer and forget how bloody cold it has been lately! Recipe from the Food Network is below the cut and happy munching!
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
1. 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.
2. 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.
1/2 cup red wine vinegar
3 tablespoons lemon juice
2 teaspoons honey
2 teaspoons salt
Freshly ground black pepper
1 cup olive oil
1. Mix the vinegar, lemon juice, honey, salt, and pepper in a blender. With the machine running, gradually blend in the oil.