SALAD WEEK: Zesty Steak and Arugula Salad

Hey there internet, did you miss me?  I sure did miss you!  While La Petite Pancake was taking a little hiatus from blogging, the internet was pulling late night hours organizing a salad week for you all.  How splendid!

Seriously though, the folks that brought you Cake Week, Pie Week, etc., have turned a new leaf (that was a play-on word) to celebrate Salad Week!

I have a bit of a secret though…

I’m a salad snob.

Big time.

If a salad doesn’t have lots of ingredients (usually gourmet), I gag.  Chopped carrots over a head of iceberg with ranch will make me shudder and convulse.  I’m not usually a picky eater, but you couldn’t pay me to eat that cafeteria crap.

Thank goodness the Barefoot Contessa is also the Queen of Salads.  She pulled out a winner with her Grilled Filet Steak and Arugula Salad.  I make this salad sans-steak every other week, and I keep the dressing around to spice up sandwiches, roasted veggies, and pizzas.  “How easy is that?”  (Barefoot Contessa jokes, anyone?  Bueller?  Bueller?)

For the salad, you will need:

1/2 cup olive oil

1/4 cup freshly squeezed lemon juice (about 2 lemons)

1/2 tsp Dijon mustard

1 tsp kosher salt

1/2 tsp ground pepper

Bunch of arugula (Ina calls for baby arugula, but I like the bite of the adult middle-aged over-the-hill arugula)

1 (4-ounce) chunk good Parmesan cheese

Lots of good stuff happening here. (Please use better olive oil and mustard than I did.)

When you don’t have a salad spinner, your counter will ultimately look like this:

Rabbit Food

Mix all of the ingredients together, except for the Parmesan.  I use a Mason Jar so I can shake it up without spilling and save the leftovers easily.

Shake shake shake, shake shake shake, shake your dressing

The perfect way to transform any dish into something that looks fancy shmancy is to use the vegetable peeler.  Et voila:

We topped our salad with grilled steak and thinly sliced red onions.  If you’re feeling frisky, toss the leftover salad into a pita pocket, and have yourself some tasty next-day lunch!


Please check out the other salads from Salad Week for a departure from the blasphemous plain iceberg:

Wannabe a Country Cleaver-Chicken Mole Salad

Comfortably Domestic-Simple Caser Salad

Grier Mountain-Spiced Lamb and Lentil Salad

Inside NanaBread’s Head-Creole Potato Salad

Tenaciously Yours-Cheese and Calavo Salad

Decadent Philistines Save the World-Reworked Cabbage Ramen Salad

Bakeaholic Mama-Ranch BLT Salad in Bacon Cups (6 slices of bacon were involved…6!!!)

The Grom Mom-Tropical Chicken Salad in a Papaya Boat

11 thoughts on “SALAD WEEK: Zesty Steak and Arugula Salad

  1. Steak grilled to a nice medium-rare is one of my favorite salad toppings, along with bacon. And cheese. Your salad turned out perfectly and I love your simple dressing in a Mason jar. That’s how we roll at my house, too. PS – loved your ‘Boomer’ arugula. Middle-age represent!

  2. I about died from laughter with the Barefoot Contessa comment, “How easy is that?” This salad looks amazing! Can’t wait to dig in!

  3. Pingback: Salad Week Finale: Greek Quinoa Salad « Comfortably Domestic

  4. You had me at steak… this full bloded carnivore is in love with this salad… though I will admit it… I am kinda ghetto… I love ranch dressing. Like seriously L O V E it. I eat it on everything… hence my salad choice today :/ What kind of foodie am I!!!

  5. The Barefoot Contessa Reference as well as the “good parmesan cheese” slayed me, Mads. I always love when you get to “that” part of one of her recipes, because you totally know it’s coming and that you’re just going to have to deal with scrambling to find something that would qualify as “good” in Ina’s eyes.

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