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This is such a good salad to have in your repertoire! Just think…sitting outside on a warm night, firing up the grill, glass of wine…does it get any better? The dressing can be made a couple of hours ahead. I bought rib steaks from P.E.I. from Market Meats, 2326 W. 4th Ave. in Vancouver, yummy, yummy!
For the Dressing:
1 medium shallot, minced
½ tsp. minced fresh rosemary
1.2 tsp. salt
Freshly ground black pepper to taste
3 Tbsp. sherry vinegar
2 Tbsp. Dijon mustard
¼ cup walnut oil
¼ cup + 1 Tbsp. EVO
For the Salad:
(2 or 3) 1 ½ ” boneless steaks, depending on the quantity of meat you wish to serve
½ cup toasted walnuts** coarsely chopped
2 Belgian endives, cut crosswise into 1” pieces
1 lb. assorted lettuce such as romaine, arugula, butter lettuce, red lettuce & arugula
4 oz. blue cheese, crumbled (approx. 1 cup)
Garnish: Very thinly sliced rounds of red onion
Make the Dressing:
In a small saucepan (not aluminum), combine the shallot, rosemary & ½ tsp. salt & pepper to taste. Whisk in the vinegar & mustard; whisk in the walnut oil & EVO. Arrange the steaks in a large glass or ceramic dish,; pour ¼ cup of the dressing on top, turn the steaks to coat evenly. Let steaks marinate for 30 minutes, covered with plastic wrap and left on the counter not in the fridge.
Preheat your charcoal barbecue or gas barbecue; warm the remaining dressing over low heat; keep warm. Grill the steaks to desired doneness**, remove to a platter & let rest for 2 minutes.
While the steaks are grilling & resting, toss the salad greens together & place on 4 dinner sized plates. Cut the steaks diagonally across the grain into ¼” thick slices and arrange on the salads; top with the toasted walnuts & blue cheese. Garnish with the slices of red onion & drizzle the warmed dressing over top.
**If you would like to see how to toast nuts, please go to Toasting Nuts.
**If you would like to see grilling times for steaks, please to go to Grilling Chart for Meats.