I wanted to start off the new year trying to eat healthy but I know it needs to be satisfying and flavorful if I'm going to stick with it. I came up with this salad because I wanted meat and potatoes but in a way that was better for me. I've already made this dish again since the first time I made it and it's really great. The roasted tomatoes are a great way to add flavor and moisture to this dish and I plan to add this to more recipes!
Ingredients:
Dressing:
1 shallot, thinly sliced
1 clove of garlic, minced
3 tbsp extra-virgin olive oil
Zest and juice of 1/2 large lemon, about 2 tbsp.
1 tbsp. champagne vinegar
1 tbsp. Dijon mustard
1 tbsp. chopped fresh thyme
1 tsp. kosher salt
1/2 tsp. freshly ground black pepper
Zest and juice of 1/2 large lemon
Salad:
2 pounds skirt steak, grilled and sliced
1 pounds baby yukon gold potatoes, sliced
2 large tomatoes, sliced into eigths,
salt and pepper
4 cups arugula (about 4 ounces)
parmesan curls, optional
1/4 cup chopped walnuts, toasted, optional
Directions:
1. Place an oven rack in the center of the oven. Preheat the oven to 375 degrees F. Line a heavy baking sheet with foil. Set aside.
2. Arrange potatoes on 1/2 of the sheet tray in an even layer. Arrange the tomatoes on the other 1/2 of the sheet tray in an even layer. Season with salt, pepper, and a drizzle of olive oil. Roast until cooked through and browned about 30 minutes.
3. For the dressing: Put garlic and shallot into a small sauce pan over low heat and add olive oil. Cook stirring occasionally for 3 minutes to slightly cook the shallots and flavor the oil. Do not let garlic get too dark. In a large bowl, whisk together the olive oil mix, lemon juice, vinegar, mustard, thyme, salt, pepper and lemon zest until smooth.
4. In a large bowl, toss together 3 tbsp. of the dressing with the arugula. Arrange on a platter. Place the roasted potatoes, tomatoes, and steak on top and sprinkle with the parmesan cheese and chopped walnuts if using.
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