{"id":2887,"date":"2023-05-31T19:34:01","date_gmt":"2023-05-31T19:34:01","guid":{"rendered":"https:\/\/bhiggs.x10hosting.com\/foodie\/?p=2887"},"modified":"2024-02-09T21:32:49","modified_gmt":"2024-02-09T21:32:49","slug":"steak-salad","status":"publish","type":"post","link":"https:\/\/bhiggs.x10hosting.com\/foodie\/steak-salad\/","title":{"rendered":"Steak Salad"},"content":{"rendered":"
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<\/div>\n\t<\/g><\/svg><\/span> Print Recipe<\/a>\n\t\n\t\n<\/div>\n

<\/span>Steak Salad<\/span><\/h2>\n
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Prep Time<\/span>15 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Total Time<\/span>15 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
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Servings: <\/span>4<\/span><\/div>\n\n
Author: <\/span>Giada de Laurentiis<\/span><\/div>\n\n\n

<\/span>Ingredients<\/span><\/h3>
  • \u00bd<\/span> head romaine lettuce<\/span> cut into bite-size pieces<\/span><\/li>
  • 1<\/span> large head Belgian endive<\/span> thinly sliced crosswise (about 1\u00bd cups)<\/span><\/li>
  • \u00bd<\/span> red onion<\/span> thinly sliced into rings<\/span><\/li>
  • 3<\/span> cups<\/span> fresh baby arugula<\/span><\/li>
  • 12<\/span> cherry tomatoes<\/span> halved<\/span><\/li>
  • 4<\/span> ounces<\/span> Gorgonzola<\/span> coarsely crumbled<\/span><\/li>
  • Red Wine Vinaigrette<\/span> recipe follows<\/span><\/li>
  • Salt and freshly ground black pepper<\/span><\/li>
  • 1<\/span> pound<\/span> steak<\/span> such as New York, rib-eye or filet mignon, pan-fried or grilled and chilled<\/span><\/li><\/ul><\/div>

    <\/span>Red Wine Vinaigrette:<\/span><\/h4>
    • \u00bd<\/span> cup<\/span> red wine vinegar<\/span><\/li>
    • 3<\/span> tablespoons<\/span> lemon juice<\/span><\/li>
    • 2<\/span> teaspoons<\/span> honey<\/span><\/li>
    • 2<\/span> teaspoons<\/span> salt<\/span><\/li>
    • Freshly ground black pepper<\/span><\/li>
    • 1<\/span> cup<\/span> olive oil<\/span><\/li><\/ul><\/div><\/div>\n

      <\/span>Instructions<\/span><\/h3>
      • 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.<\/div><\/li>
      • 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.<\/div><\/li><\/ul><\/div>

        <\/span>Red Wine Vinaigrette:<\/span><\/h4>
        • Yield: 1\u2154 cups<\/span><\/div><\/li>
        • Mix the vinegar, lemon juice, honey, salt, and pepper in a blender. With the machine running, gradually blend in the oil.<\/div><\/li><\/ul><\/div><\/div>\n
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