Recipe of the Week

Ribeye salad

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CHRIS PARKER/THISWEEKNEWS
Ribeye salad.
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By Connor O’Neill
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Salad

 

  • 1 cup iceberg lettuce
  • 1 cup mixed greens
  • 1 cup radicchio
  • 1/4 cup carrots, julienned
  • 1/4 cup cucumbers, julienned
  • 1/4 cup red onions, sliced

 

 

Vinaigrette dressing

 

  • 4 tsp shallots, small diced
  • 2 tbsp fresh ginger root, peeled and grated
  • 2 cloves garlic, finely chopped
  • 3 tbsp rice vinegar
  • 3 tbsp sweet thai chili sauce
  • 2 tbsp water
  • 1/2 cup vegetable oil
  • 6 tbsp light soy sauce

 

 

Garnish

 

  • Pinch seasame soy
  • Pinch seasame seeds
  • Pinch scallions

 

Method

Combine iceberg lettuce, mixed greens, and radicchio with 2oz. of vinaigrette.

Slice ribeye and add to top of salad.

Garnish with sesame seeds, sesame soy and scallions. Drizzle vinaigrette on steak to finish.

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