Photo: Anna Pelzer
Steak, Arugula and Pecorino Salad
9 ingredients
openrecipes
You can make the vinaigrette up to 5 days in advance and store it in an airtight container in the refrigerator. Shake or whisk well before using. It is a good “house dressing,” too, complementing almost any mixed green salad, so make a double batch to have extra on hand.
Estimated Nutrition (whole recipe, rough)
674
Calories
37g
Protein
39g
Fat
47g
Carbs
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Cherry | 1 cup (138g) | 87 |
| Grape | 1/2 cup (76g) | 62 |
| Tomato | 1 medium (123g) | 22 |
| Shallot | 1 tbsp minced (10g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Arugula | 1 cup (20g) | 5 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 1/2 Tbs. red wine vinegar
- 1 shallot, minced
- 1/2 tsp. salt
- 1/4 tsp. freshly ground pepper
- 1/3 cup olive oil
- 1/2 grilled flank steak (see related recipe at left)
- 10 oz. arugula, stems removed
- 1 lb. cherry or grape tomatoes, halved
- 1/4 lb. pecorino romano or Parmigiano-Reggiano cheese
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes