Recipe: Steak Salad with Gorgonzola
Certainly grilled chicken, salmon or shrimp would be a fine substitute for the steak. If using seafood, I might season the vinaigrette with tarragon, if chicken, perhaps basil or thyme.
Yield: 2 servings
Time: 15 minutes (if you've leftover steak or chicken at the ready)
- 1/4 cup extra virgin olive oil
- 2 tablespoons balsamic or red wine vinegar
- 1/2 teaspoon minced garlic
- Hefty pinch fresh or dry rosemary, finely chopped, or crushed
- 2-3 handfuls baby romaine leaves, well-washed and, spun dry
- 1 cup crumbled blue cheese (I used gorgonzola)
- 1 cup cherry tomatoes, halved
- 1 avocado, pit removed, flesh spooned out and sliced, optional
- 1/2 red onion, sliced
- Leftover sirloin, tenderloin or flank steak, thinly sliced
1. Make a vinaigrette by whisking olive oil, vinegar, garlic and rosemary together. Toss with romaine leaves, to taste, and season greens with kosher salt and freshly ground pepper.
2. Arrange leaves on dinner plates or large platter. Top with crumbled blue cheese, cherry tomatoes, avocado if using, red onions, flank steak and serve.
This recipe was written by Peggy Lampman and originally posted on AnnArbor.com on April 20, 2011.