ITALIAN STEAK SALAD WITH GORGONZOLA (for four)
½ head romaine lettuce, cut into bite size pieces
1 large head Belgian endive, thinly sliced crosswise (about 1-1/2 cups)
½ 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 strip, 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, 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 sliced atop the salad and sprinkle with the remaining cheese. Drizzle more vinaigrette over the steak and serve.
RED WINE VINAIGRETTE, 1-2/3 cups
½ 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.
from Giada De Laurentils, the Food Network