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.