This recipe was inspired by a *good* steakhouse salad (to remain nameless) that could have been a ba-zillion times better. My spin is a combination of fresh greens, sweet onion, pungent cheese and savory steak. I love to throw this together for weeknight guests because you can prep almost everything ahead of time. It’s great with leftovers and somewhat guilt free (depending on how many times you go UP for seconds).
Serves 4 large goons
– 1-2 pounds of your favorite steak, grilled to perfection
– 2 pounds of fingerling potatoes, halved and roasted
– 2 large Vidalia onions, caramelized
– 1-2 bags of fresh greens, washed
– 2 tomatoes, chopped
– 1 cup of Gorgonzola cheese, crumbled
– 4 shallots, roasted
– 1/4 cup balsamic vinegar
– 1 tablespoon whole grain mustard
– 1/2 cup olive oil
– salt/pepper to taste
Preheat oven to 400. Toss potatoes and shallots with olive oil, S&P, and roast 30-40 minutes depending on the size of your taters. In the meantime, caramelize your onions, wash your greens, and set aside. To make the dressing, put shallots, vinegar, mustard, S&P in a blender. Blend ingredients and while the blender is running, drizzle in 1/2 cup olive oil. Toss the veggies with the dressing, serve with steak, onions, and cheese on top. Serve with your favorite vino. Boo-ya.