5 Fresh Summer Salad Recipes ~ Option 4 ~ Steak Salad with Roasted Lemon Vinaigrette

Steak Salad with Roasted Lemon Vinaigrette

OR Vegetarian Option ~ Broccoli and Carrot Salad with Roasted Lemon Vinaigrette (As Shown in Photo)

 

Prep Time: 35 Mins ~  Cook Time: 45-60 Mins

 

3 Carrots Peeled and Shaved with a Peeler, Keep Carrot Tops (Wash and Reserve for Salad as Well)

4 Broccoli Florets Finely Sliced

1/2 Cup Snap Peas Sliced

1/4 Cup Parsley Leaf

2 Tbsp Grated Fresh Horseradish

Zest of 1 Orange

1/4 Head Red Leaf Lettuce Roughly Cut

1/2 Head Radicchio Thinly Cut

Salt and Pepper to Taste

 

Chef’s Suggestion:  Add 2 steaks (any cut) grilled to your preference of temperature and sliced into bite sized pieces ~ this is a great combination with the roasted lemon vinaigrette!

 

Roasted Lemon Vinaigrette (Chef’s Secret)

 

4 Lemons Cut in Half and Roasted in a Foil Envelope at 350 Degrees C for 45-60 min. Then juiced.

Roasted Lemon Juice (From Above)

2-3 Tbsp of Honey

4 Tbsp of Water

2 Pinches of Salt

1/2 Cup Grape Seed Oil

Blend with Emerson Blender by Gradually Adding Oil to the Lemon.  Then Add Water, Salt & Honey Until it Becomes Thick.

Dress Salad with Vinaigrette, Cut Steak and Serve.