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Food & Drink Blog

Monday Meal: Steak & Arugula Salad

by Ted Scheffler
- Posted // 2013-01-07 -

If the holiday season weighed you down a bit, here's a relatively light, easy-to-assemble salad that's great for lunch or a simple supper. I make this salad whenever I've brought leftovers home from the steakhouse, rather than feeding them to the dog. Sorry, Beau!

Ingredients:

1/2 to 3/4 lb. cooked steak, sliced

6 cups arugula (you could also use baby spinach or a mixture of both)

1/2 red onion, thinly sliced

1/2 Tbs. honey

1/2 Tbs. Dijon mustard

3 Tbs. olive oil

1/4 cup freshly-squeezed lemon juice

1 tsp. finely grated or minced lemon zest

salt and pepper, to taste

shaved Parmigiano-Reggiano, for garnish

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Method:

In a small mixing bowl, combine the honey, mustard, olive oil, lemon juice, lemon zest and salt & pepper to taste.

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Whisk the ingredients together thoroughly to make a dressing for the salad.

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In a large bowl, toss the arugula with the sliced onions.

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Drizzle the salad dressing over the greens, just enough to lightly coat them. The arugula shouldn't be soggy.

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Place some of the dressed arugula on individual serving plates and top with steak slices (either warm or cold).

Garnish with shaved pieces of Parmigiano-Reggiano. I use a potato peeler to shave the cheese.

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