Steakhouse Chopped Salad

Name: Steakhouse Chopped Salad
Total time: 900 s
Yield: 2 servings
Cuisine: American
Ingredients: 2 round steaks; grilled and chopped; 1/2 cup red wine; 1 tbsp rosemary; minced; 2 handfuls baby spinach; chopped; 2 handfuls arugala; chopped; 1 champagne vinaigrette; as needed; 1 cup rosemary roasted Yukon gold potatoes; quartered; 1 small log blackberry goat cheese; 1 caramelized yellow onion; julienne; 2/3 cup garlic and tomato confit; 6 stalks asparagus; grilled and chopped; 2 bunch scallions; grilled and chopped

ChefDoogles @ChefDoogles

Chicago, IL

Use garlic olive oil to roast the potatoes, and butter to slowly caramelize the onions with a pinch of fresh thyme. Garlic & Tomato confit recipe coming shortly.

ChefDoogles @ChefDoogles

Chicago, IL

Use garlic olive oil to roast the potatoes, and butter to slowly caramelize the onions with a pinch of fresh thyme. Garlic & Tomato confit recipe coming shortly.

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Ingredients

15 mins

2 servings

2round steaks; grilled and chopped
1/2 cupred wine
1 tbsprosemary; minced
2handfuls baby spinach; chopped
2handfuls arugala; chopped
1champagne vinaigrette; as needed
1 cuprosemary roasted Yukon gold potatoes; quartered
1 smalllog blackberry goat cheese
1caramelized yellow onion; julienne
2/3 cupgarlic and tomato confit
6stalks asparagus; grilled and chopped
2 bunchscallions; grilled and chopped

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Steps

15 mins

1

Marinate the steaks in red wine overnight. Pat dry. Season with rosemary, salt, and pepper.
2

Mix all ingredients in a large mixing bowl. Toss with enough vinaigrette to coat. Top with crumbled blackberry goat cheese.
3

Variations; Croutons, tortilla strips, crispy wonton chips, parmesan crisp, grated or shaved parmesan/asiago/gruyere/fontina, mozzarella, roasted bell peppers/garlic/shallots, feta, basil, parsley, cilantro, herbes de provence, fried cheese balls, fried shallots or onions, sweet potatoes, celery, fennel, chicken, pork, avocado, jalapenos, habanero, butternut squash, and so much more!

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ChefDoogles @ChefDoogles

on June 30, 2014 22:43

Chicago, IL

Le Cordon Bleu graduate. I've worked Frontera with Rick Bayless, Mediterranean, fine dining, deli, kosher, Italian, French, Cajun/Creole, Irish, Gastro pubs, Chinese, Seafood, Tapas, Hotel fine dining, wood fired pizzas, & Middle Eastern off the top of my head. I've done alot of random moonlighting just soaking up info and experience