Sometimes eating the amount of greens we receive weekly can be a challenge, albeit a welcome one. It's easy to fall into a rut with salads: buy the same fixings, drizzle with olive oil, throw on feta. Dinner Saturday night was a welcome change to that normal routine.
With the huge head of green leaf lettuce we had yet to consume, we decided to do a salad for dinner. A few changes to our normal routine resulted such a wonderful meal! My husband grilled a top sirloin steak. I roasted a red pepper and made a mustard vinaigrette. A bed of lettuce dressed with steak and red pepper slices, blue cheese, mustard vinaigrette, and tomato wedges made for a very satisfying and absolutely delicious meal.
Roasted Red Pepper
(Roasting a red pepper can be done in a few different ways, but I usually use the oven.)
Directions
Set your oven to the broil setting (high heat setting, if you have the option). Leave the red pepper in tact (do not remove the stem or seeds) and place the whole red pepper (or several) in the oven directly on the rack. Turn the peppers periodically until the skin starts blistering and turning black on all sides. Remove the pepper from the oven, and cool so you can handle the pepper. Peel off the skin of the pepper, and slice the flesh as desired (discarding the seeds and stem).
Mustard Vinaigrette
Ingredients
1/4 c. red wine vinegar
2 tbs. dijon mustard
1 tbs. honey
2 garlic cloves, minced
salt and pepper, to taste
1/4 to 1/2 c. olive oil (I used 1/4 c.)
2 tbs. fresh basil leaves, chopped
Preparation
Whisk all ingredients together, slowly adding the olive oil.
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