Steak Salad
Serves:
Ingredients:
3 tablespoons red wine vinegar
2 shallots, minced
2 teaspoons finely chopped fresh rosemary
Sea salt and freshly ground pepper to taste
2/3 cup olive oil 1 grilled flank steak 2 bags arugula
2 pints cherry or grape tomatoes, halved
1 small Bermuda onion - thinly sliced
1/2 pound Parmigiano-Reggiano cheese
2 shallots, minced
2 teaspoons finely chopped fresh rosemary
Sea salt and freshly ground pepper to taste
2/3 cup olive oil 1 grilled flank steak 2 bags arugula
2 pints cherry or grape tomatoes, halved
1 small Bermuda onion - thinly sliced
1/2 pound Parmigiano-Reggiano cheese
Directions:
In a small
bowl, whisk together the vinegar, shallot, rosemary salt and pepper.
Gradually whisk in the olive oil.
Make the
salad:
Thinly
slice the steak across the grain. In a large bowl, combine the
arugula, tomatoes, onions and steak. Add the vinaigrette and toss
well. Using a vegetable peeler, shave curls of the cheese over the
salad. Divide among large plates and serve immediately.
Serves 8
Note:
You may have too much vinaigrette - use your judgment as to how much
you will need to dress the salad as the remaining vinaigrette may be
kept in a jar with a tight fitting lid in the refrigerator for
another use
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