I eat a lot of salad. A lot! It probably makes up more than 50% of my diet. My typical salad consists of mixed greens with any and all vegetables I have on hand, nuts and/or seeds and possibly any leftovers from the night before. Sometimes, leftovers make great salad toppings. The salad below is one I made last winter. It's definitely an entrée salad. Some might argue that it's really a steak with a kale and mushroom garnish. Call it what you want. It's not the healthiest but it's low carb. Call it a "hey, I deserve a treat" salad. I also made a version with tofu that is 100% vegan. So there you have it. You decide...
Warm Steak and Kale Salad with Mushrooms and Dijon Vinaigrette
Ingredients:
1 bunch kale washed and torn into fork sized pieces
I medium Vidalia onion, julienne
1 lb. white mushrooms or your choice. (I also like to use shitake and oyster) sliced or quartered
1 12 oz. NY strip steak, choice or better or
1 1 lb. package extra firm tofu drained and squeezed, see below*
1 package grape tomatoes, halved
3 cloves garlic minced
For the dressing and marinade:
2 tbsps. good quality Dijon mustard
1/3 cup red wine vinegar
1/2 cup extra virgin olive oil
salt and pepper
1-2 tbsps. fresh chopped herbs(this is where you can get fancy. Use what you like. I like fresh parsley, thyme and tarragon.)
slowly whisk the vinegar and oil into the mustard. Season with salt, pepper and herbs
Drain and wrap in multiple paper towels. Gently apply pressure to squeeze out the excess moisture being careful not to break the loaf. Marinate in half of the dressing. For best results marinate overnight.
To cook, grill on medium high heat for about 5 minutes each side. Remove and slice on the bias about 1" thick slices.For the steak:
Marinate the steak in half of the dressing for 30 minutes. To cook, drain and season with salt and pepper. Grill on med-high heat to desired temperature. For NY strips, I prefer medium rare. When done, remove and allow the steak to rest for at least 5 minutes. Afterward, slice on the bias about 1" thick slices.
To assemble, Sauté the kale in a little EVOO just to wilt the edges. About 30 seconds. Remove and place some on your plate. Top the kale with your steak or tofu Next, sauté the onions mushrooms, and garlic until the onions turn clear and the mushrooms are cooked through. Add the tomatoes to the pan and cook another 30 seconds. Spoon some of this mixture on top of the salad and drizzle a few tbsps. of the dressing over the top and enjoy!
