Doggie Bag Steak Salad
When there's just a small amount of leftover steak, it can be recycled
into a tempting next-day salad.
The salad is especially good in summer when there's a good chance fresh
farmers' market beets,
beans and corn will be at hand.
6 to 8 ounces cooked strip steak or filet steak
1 small red onion, sliced into thin rings
2/3 to 3/4 cup (1 ear) cooked corn kernels
4 ounces cooked green beans, cut on the diagonal into strips
2 medium cooked beets, cut into 1/2-inch cubes
6 cups mesclun (mixed baby greens) or other mixed greens
1 tablespoon Dijon mustard
1/4 teaspoon coarse salt
1/4 teaspoon fresh ground black pepper
1 tablespoon fresh lemon juice
4 tablespoons extra virgin olive oil
6 cherry tomatoes, halved
Cut the steak into 2-by-1/2-inch strips and set aside.
Combine the onion, corn, green beans, beets and greens in a large salad
bowl.
Combine the mustard, salt and pepper in a small bowl.
Using a whisk or a fork, slowly stir in the lemon juice and then the
olive oil.
Add all but 1 tablespoon of the dressing to the salad bowl.
Toss until the greens and vegetables are well coated.
Divide the salad among 3 large or 6 small plates.
Arrange the meat slices on top, drizzle the remaining dressing over the
meat and garnish
the salad with cherry tomatoes.
Serve right away.
Serves 3 as a main course or 6 as a first course.
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