Decided to make something light for lunch. Between school work and spring cleaning, I have no time to breathe, so this was a good a choice. If you don’t eat red meat, you can substitute with chicken, fish, or even mushrooms in this salad (a great option for vegetarians). Enjoy!
Ingredients
For the Dressing:
- 1 small Shallot, grated or minced
- 2 large cloves Garlic, grated or minced
- 1 Lemon, juiced, plus 2 teaspoons zest
- 2 tablespoons Red wine vinegar
- 1 tablespoon Dijon mustard
- 1 sprig Oregano, finely chopped OR 1 teaspoon dried oregano
- 1 teaspoon Crushed red pepper
- 1/3 cup Olive Oil
For the Salad:
- 2 large Russet baking potato, peeled and cut into 1/2-inch cubes
- Salt and pepper
- 1/2 cup Olive Oil, divided, plus more for drizzling
- 1 1/2 pounds Sirloin steak (about 1-inch thick) OR fish OR boneless, skinless chicken breast OR Portobello mushrooms
- 2 sprigs Rosemary, chopped
- 1 small Red onion, chopped
- 1 Cubanelle frying pepper, seeded and chopped
- 5 cups Romaine lettuce
- 1 pint Cherry or grape tomatoes
- 1 cup Flat-leaf parsley leaves
- 1 cup Feta cheese crumbles
Directions
- Place potatoes in a saucepan with cold water, add salt, cover. Bring to a boil and cook until almost tender, 4 minutes. Drain.
- In a bowl, combine the shallot, garlic, lemon juice, lemon zest, vinegar, mustard, oregano and crushed red pepper. Whisk in about 1/3 cup olive oil to combine. Set aside.
- Preheat a skillet over medium-high heat. Drizzle the meat (or whatever protein you are working with) with olive oil and rub all over; season with salt and pepper. Add to the pan and cook, turning once, for about 8 minutes for medium-rare. Let the meat rest for a few minutes, then slice.
- Meanwhile, in a nonstick skillet, heat the remaining olive oil over medium-high heat. Add the potato cubes, season with salt and pepper. Cook until browned, 3-4 minutes. Turn the potatoes and add the onion and frying pepper; cook for 5 minutes.
- In a large salad bowl, combine the romaine, tomatoes, parsley, and feta. Add the potatoes, peppers and onions mixture from the skillet to the bowl and combine.
- Meanwhile, add the dressing to the skillet and heat for a minute. Pour over the salad and toss to coat. To serve, arrange the salad on plates and top with steak (or whatever topping you chose).
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Woow. This is one sexy salad!
Thank you. It tastes as good as it looks!
This is a beautiful picture! Looks so good!
Thank you, it was also delicious.