A MOST SINFUL WARM SALAD

Can a salad be sinful?  Well, I think this one was.  Holy Mama!  I had to force myself to save some for my Daughter who was on her way for dinner from a hard days work.  I could barely do it.  This salad will forever remain somewhere deep in my memory banks....even if that is a huge challenge!  It was the levels of flavors, fresh Rosemary, Basil, Chives, and a couple of sweet zucchinis from the garden,
We are also having tons of broccoli which I did not include in this salad, as I already had an idea of where I wanted to go with this salad.  Here are a few more ingredients:

And so a recipe was born:
Delightful Sinful Warm Salad:
I began making this salad with my recipe for Roasted Beets.  I actually made this in the morning, and refrigerated until dinner time.  Also,  I made the dressing in the morning as well -just eyeball the amounts, you can always increase if you have more mouths to feed.
Sirloin steak, cut into slices (I used 1 large free range sirloin steak)
Olive oil
Knob of butter
Salt and Pepper to taste
1 sliced large Shallot
1 green and 1 yellow sliced zucchini
4-5 quartered cherry tomatoes
3 sliced roasted beets
lettuce greens
fetta cheese (I used a Sun dried Tomato/Basil Feta Cheese)
3 Tblsp. Minced fresh Chives
a handful of fresh minced: Basil, 2 Tblsp. Flat Leaf Italian Parsley, and remove the Rosemary from a 2 inch stem  (reserve a little of the Basil to sprinkle on top of the salad)
Dressing:
2 Tblsp. Red Wine Vinegar
Extra Virgin olive oil (3 to 1 ratio with the Red Wine Vinegar)
1 Tsp. Dijon Mustard
1 minced garlic clove
salt and pepper to taste
Sear the steak in a drizzle of olive oil and knob of butter, on medium high heat, until medium rare, then set aside. Drizzle a little of the dressing over the Sirloin Steak. Turn the heat down to medium, and in the same pan stir fry the shallot, till lightly caramelized then add in the zucchini, tomatoes, sautéing until the zucchini is lightly golden.  You may need a little more Olive oil in the pan, then add in the Roasted Beets to heat through.  Remove from the heat, and add in the minced Basil, Rosemary, and Flat Leaf Italian Parsley, stirring to combine.
Lay the salad greens onto a plate, then add the steak, veggies, and pour enough of the salad dressing over the salad to coat nicely.  Sprinkle crumbled Feta Cheese on top, and add fresh minced chives and reserved minced Basil.  Amazing.

Ina Gawne
author

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