Steak Salad with Mustard Vinaigrette
Source: combination of recipes
1 pound rib steak or filet mignon, cooked to desired doneness and sliced against the grain in desired thickness
10 cups salad greens - combo of arugula, romaine, frisee, radicchio, leaf lettuces
choice of add-ins - cherry tomatoes, cucumber, radish, red onion, avocado, hard boiled egg
crumbled blue cheese or feta
Vinaigrette:
1 T finely chopped shallot
1 tsp dijon mustard
2 T red wine vinegar
1/4 tsp worcestershire
1/2 cup olive oil
salt and pepper to taste
Make vinaigrette - combine ingredients except oil, slowly whisk in oil until dressing is emusified. Season to taste.
Combine salad ingredients, toss lightly with some of the dressing. Top with steak and drizzle with additional dressing, salt and fresh black pepper if desired.
4 servings