- Romaine lettuce: I love how crunchy romaine is but you can also use half romaine, half iceberg lettuce, your favorite spring mix or mix in some arugula, kale, etc.
- Corn: You can slice the kernels directly off of the cob OR char kernels in hot pan.
- Tomatoes: cherry or grape tomatoes are the perfect bite size morsels when sliced in half. Cherry tomatoes are inherently sweeter than grape tomatoes, so aim for cherry if you can.
- Cucumbers: I use English cucumbers so you don’t have to bother peeling them, but you may also substitute with a peeled, slicing cucumber.
- Strawberries: might sound like on odd addition but their sweetness imparts the requisite balance to the tangy steak and pungent dressing. If you don’t add strawberries, I suggest adding another sweet fruit.
- Red onion: I like the fresh pop of red onion but you may also use green onions. If you’re not a fan of raw red onions, you can submerge them in a bowl ice water for 10 minutes to tame the zing. Make sure to dry well before adding to the salad.
- Avocados: Optional
- Crumbled Bleu Cheese: Optional
Use the steak recipe from above and add to the gorgeous salad.
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