Steak Salad

The other recipe from the going away party, this is from Giada De Laurentiis. It's delicious. The recipe explains a pretty way of serving this, but I just threw it all in a bowl. Still delicious.

Serves 4

1/2 head romaine lettuce, cut into bite-size pieces
1 large head Belgian endive, thinly sliced crosswise (about 1 1/2 cups)
1/2 red onion, thinly sliced into rings
3 cups fresh baby arugula
12 cherry tomatoes, halved
4 oz Gorgonzola, coarsely crumbled
Red Wine Vinaigrette, recipe follows
salt and pepper
1 pound steak (such as New York, rib-eye, or filet), pan-fried or grilled and chilled

In a large bowl, combine the lettuces, tomatoes, and half the cheese. Toss the salad with enough vinaigrette to coat. Season with salt and pepper to taste. Arrange the salad on a platter.

Cut the steaks crosswise into thin slices. Arrange the steak slices atop the salad and sprinkle with the remaining cheese. Drizzle more vinaigrette over the steak slices and serve.

Red Wine Vinaigrette:
1/2 cup red wine vinegar
3 tablespoons lemon juice
2 teaspoons honey
2 teaspoons salt
pepper to taste
1 cup olive oil

Mix the vinegar, lemon juice, honey, salt and pepper in a blender. With the machine running, gradually blend in the oil.

Yield: 1 2/3 cups