Description
A fast supper for a hot summer's night. Different cheeses and greens vary the flavour, and i like the addition of cherry tomatoes.
Ingredients
- Romaine Lettuce
- Watercress
- English Cucumber
- Blue Cheese
- Red Onion
- Vegetable Oil
- Butter
- Sirloin Steak
- Mushroom
- Wine
- Vinegar
- Granulated Sugar
- Dijon Mustard
- Garlic
- Salt
- Corn Oil
Instructions
- Vinaigrette dressing
- In a small bowl, whisk together vinegar, sugar, mustard, garlic, salt and freshly ground pepper to taste
- Gradually whisk in oil
- Cover and refrigerate while preparing salad
- Salad
- Wash and dry lettuce and watercress
- Tear lettuce into bite size pieces
- Remove coarse stems from watercress
- Cut cucumber in half lengthwise and slice
- In a salad bowl, combine lettuce, watercress and cucumber
- Drizzle with 1 / 2 cup of the dressing
- Sprinkle with blue cheese, toss gently
- Topping
- In a large heavy skillet, heat oil and butter until sizzling
- Cook steak and mushrooms, stirring often, for
- 2 – 3 minutes, for med rare, or longer for well done
- Stir in wine and immediately pour over salad
- Garnish with red onion rings and serve immediately
- Pass remaining dressing separately
- Serve with a crusty bread
- Try experimenting with different greens and cheeses!