Monday, July 19, 2010

Steak Salad with Tomatoes, Cucumbers and Eggs

Here's a warm weather dish made from lettuce, tomatoes, cucumber and eggs from our CSA, Fresh Fork Market. Start by hard-boiling some eggs. Make the dressing by whisking together 1/4C olive oil, 2T red wine vinegar, 1T Dijon mustard, 1T fresh, chopped rosemary and salt and pepper to taste. Allow the meat to marinade in the dressing while you put the salad together. The meat was left over steak but chicken or pork would work as well. Toss together in a salad bowl lettuce, chopped cucumber, and quartered cherry tomatoes. Add the shelled, sliced eggs and toss with the meat and dressing. Serve with warm sour dough bread and a big red wine. Nice cool dinner for a warm summer evening.

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