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Steak Salad with Shallot Vinaigrette

Prep Time45 minutes
Course: Salad
Cuisine: American
Keyword: Dinner, salad, steak
Servings: 8

Ingredients

Shallot Vinaigrette

  • 6 tbsp red wine vinegar
  • 3 tbsp shallot finely minced
  • 2 tsp dijon mustard
  • ⅔ cup olive oil
  • kosher salt and pepper

Salad

  • 1 head red butter lettuce cleaned and chopped into bite sized pieces
  • 2 heirloom tomatoes cut into thin wedges
  • 1 cup jicama cubed ½"
  • 1 red bell pepper cubed ½"
  • 2 Persian cucumbers sliced in half moons
  • 5 radishes slice in half moons
  • 4 scallions sliced thinly
  • 1 cup shelled peas or cut snap peas
  • ½ lb cooked tritip or other steak cut into thinly sliced 1" pieces

Instructions

Shallot Vinaigrette

  • Whisk together vinegar, shallot and dijon mustard until well blended. Continue whiskiing while drizzling in olive oil. Season to taste with salt and peper. Transfer dressing to a jar and set aside for an hour or so for flavors to meld. If you're making ahead, put in fridge but take it out an hour before serving to come to room temperature.

Layered Salad

  • Layer salad ingredients, starting with lettuce and finishing with steak. Serve with dressing on the side.

Tossed salad

  • Combine all salad ingredients in a large bowl and toss well. Add dressing, a little at a time and toss again to distribute.
  • Serve with a crusty bread on the side.