We grilled flank steaks last night; and, as usual, I grilled extra for today's steak salad. 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.

I found these small lovely romaine hearts in a cello pre-pack at Hiller's, which are the perfect size for a classic Caesar Salad, or stuffed with chicken salad for a hefty finger food.

Yummy Easter Menu Idea:

Mediterranean Appetizer Platter

Roast Lamb with Lemony Yogurt

Couscous with Eggplant and Feta

Melt-Away Bars

Yield: 2 servings
Time: 15 minutes (if you've leftover steak or chicken at the ready)

Ingredients:

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

Directions:

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.