STEAK SALAD
Provided by Giada De Laurentiis
Categories main-dish
Time 15m
Yield 4 servings
Number Of Ingredients 15
Steps:
- In a large bowl, combine the romaine lettuce, Belgian endive, red onion, baby arugula and cherry tomatoes, and half of the cheese. Toss the salad with enough vinaigrette to coat. Season the salad with salt and pepper, to taste. Arrange the salad on a platter.
- Cut the steaks crosswise into thin slices. Arrange the steak slices atop the salad and sprinkle with the remaining cheese. Drizzle more vinaigrette over the steak slices and serve.
- Mix the vinegar, lemon juice, honey, salt, and pepper in a blender. With the machine running, gradually blend in the oil.
SWEET ONION DRESSING
The dressing was a crowd-pleasing sweet onion recipe that we'd used at Old Lahaina Luau. It's made with a fresh, uncooked sweet onion, that gets puréed with cider vinegar, sugar, Dijon mustard, and oil. Try it on our Maui Kale Salad with cabbage, spicy peanuts, and potato chips.
Provided by Sheldon Simeon
Categories Salad Dressing Onion Hawaii Quick & Easy
Yield Makes about 2 cups
Number Of Ingredients 7
Steps:
- In a blender, combine the vinegar, sugar, onion, celery salt, mustard, and black pepper and process until smooth. With the blender on its lowest speed, gradually add the oil in a steady stream until the dressing is thickened. Transfer to a jar or sealable container and store in the refrigerator for up to 2 weeks.
SWEET ONION SALAD
Paper-thin slices of Vidalia and red onions figure prominently in this contemporary take on a traditional steak house salad.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 13
Steps:
- Put onions into a large bowl of cold water. Swish onions with your hands until water becomes cloudy. Transfer onions to a clean bowl of cold water, and let soak 15 minutes. Repeat twice. Drain, and pat dry. Transfer to a large bowl.
- Whisk together vinegar, honey, lemon juice, mustard, salt, and pepper in a bowl. Add oil in a slow, steady stream, whisking until emulsified.
- Add radicchio, lettuce, tomatoes, and parsley to bowl with onions. Drizzle with dressing to taste, and toss. Serve with remaining dressing on the side.
Nutrition Facts : Calories 149 g, Fiber 2 g, Protein 2 g, SaturatedFat 1 g, Sodium 119 g
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- In a small bowl or measuring cup, whisk together balsamic vinegar, mayonnaise, water, brown sugar, garlic and mustard. While continually whisking, gradually stream in the olive oil until the ingredients are completely combined. Season with salt and pepper, to taste. Set aside while you prepare the remaining ingredients, or refrigerate in an airtight container or jar for up to 1 week.
- After at least 30 minutes in the refrigerator, remove the steak and discard the marinade. Wipe excess marinade off of the steak by patting it with paper towels. Season the meat on both sides with the garlic powder, salt and pepper. Allow to stand at room temperature for 20-30 minutes before grilling.
- Place the lettuce on a large serving tray or on individual plates. Top with the tomatoes, red onion, cucumber, blue cheese and sliced steak. Drizzle with balsamic dressing. Garnish with crispy fried onions, if desired. Serve immediately.
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