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Salad romaine lettuce red onion olive oil grape tomatoes Gorgonzola vinaigrette filet freshly ground pepper vinaigrette balsamic vinegar olive oil freshly squeezed lemon juice salt
Viewed: 69 - Published at: 8 years agoIngredients
- Salad
- 1 bunch Romaine Lettuce
- 1/2 large red onion, thinly sliced
- 1-2 tablespoons olive oil
- 1 cup grape tomatoes, halved
- 3-4 ounces gorgonzola, crumbled
- Balsamic Vinaigrette (recipe follows)
- 6-8 ounces filet (seasoned with seasoning salt and freshly ground black pepper, grilled to your desired level of doneness and at room temperature)
- Freshly Ground Pepper
- Balsamic Vinaigrette
- 2 tablespoons balsamic vinegar (the good stuff - this is a salad)
- 2 tablespoons olive oil (you may double olive oil if you don't love vinegar as much as I do)
- 1 teaspoon freshly squeezed lemon juice
- Salt and freshly ground pepper
Method
- Tear the romaine lettuce into bite size pieces and add to a large bowl; toss with balsamic vinaigrette. Set aside.
- Heat the olive oil in a non-stick skillet over medium heat; add onions and cook until tender and caramelized.
- Meanwhile, slice the steaks against the grain in thin slices.
- Once onions are complete, add onions and grape tomatoes to romaine lettuce. Toss salad and divide between two plates. Season salad with pepper, to taste. Arrange steak slices atop salad, sprinkle with cheese and serve.
- Mix the vinegar, lemon juice, salt and pepper (to taste). Gradually whisk in oil.
