Joy does not simply happen to us. We have to choose joy and keep choosing it everyday. - Henri J. M. Nouwen
This post was chosen by my children. They decided that this was the recipe that I needed to share with you this week. This is their favourite salad! We have already made this salad twice this month. Both times my second son was the head chef. He made this salad with utmost care. This week he teamed up with my daughter to create a beautiful summer picnic for all of us. Did I ever tell you that I am loving life with teenagers...
Here is our picnic day and salad recipe, too...
And they said, " Please put the camera down and eat. We did this for you."
Our Newfoundland, Navy Bleu even joined our picnic....
1/2 head romaine lettuce, cut into bite-size pieces
1 1/2 cups thinly sliced Belgian endive
1/2 red onion, thinly sliced into rings
3 cups fresh baby arugula
12 cherry tomatoes, halved
4 ounces Gorgonzola, coarsely crumbled
salt and freshly ground pepper
1 pound steak (such as New York, rib-eye or filet mignon) pan-fried or grilled and chilled
Ingredients for the Red Wine Vinaigrette:
1/2 cup red wine vinegar
3 tablespoons lemon juice
2 teaspoons honey
2 teaspoons salt
Freshly ground black pepper
1 cup olive oil
1. In a large bowl, combine the romaine lettuce, Belgian endive, red onion, baby arugula and cherry tomatoes, and half of the cheese. Toss the salad with enough vinaigrette to coat. Season the salad with salt and pepper, to taste. Arrange the salad on a platter
2. 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. (Vinaigrette Recipe below)
Red Wine Viinaigrette: Mix the vinegar, lemon juice, honey, salt, and pepper in a blender. With the machine running, gradually blend in the oil.