
Tessed Winter Steak Salad

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Tass the steak with the greens the instant before serving so the meat doesnt have a chance ta compress the greens. The contrast of the savory meat and cool greens makes a salad that is light but richly satisfying at the same time.
ingredients
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serves: 4
8 fingerling potatoes
2 eggs
1/2 pound haricots verts or small regular green beans (ends trimmed)
2 slices French coarse country bread (cut into 1/2-inch cubes)
2 small heads (about 1/2 pound total) frisée
1 head Belgian endive
1 (about 5 ounces) radicchio
10 ounces cremini mushrooms
1 1/2 pounds strip steak (or flank steak, seasoned with salt and pepper and rubbed with olive oil)
2 tablespoons pure olive oil
2 ounces Roquefort (Stilton, Gorgonzola, or other high-quality blue cheese, crumbled)
6 tablespoons extra virgin olive oil
3 tablespoons red wine vinegar
Salt
Pepper
Servings Per Recipe: 4
Amount per Serving
Calories: 935
- Total Fat: 39.8 g
- Saturated Fat: 9.3 g
- Trans Fat: 0.2 g
- Cholesterol: 188.2 mg
- Sodium: 557.6 mg
- Total Carbs: 89.2 g
- Dietary Fiber: 18 g
- Sugars: 9.6 g
- Protein: 59.1 g
preparation

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