This is a salad idea that came from a local restaurant. I ordered it there for lunch a number of times; it was quite different each time I tried it. The last time I ordered it, they substituted the roasted red peppers , one of the highlights of the salad, with roasted hot chiles. I haven't been back.
We dreamed up this salad last week when we had some leftover steak. Bob refreshed the meat by warming it on the grill. Then we sliced it thin and put 4-5 generous pieces on each salad. I kept the veggies relatively simple by including some mixed greens (primarily romaine), avocado, tomato, and of course, some roasted red pepper strips. We sprinkled blue cheese crumbles and topped the salad off with some onion straws* and homemade ranch dressing. We both agreed it was one of our favorite salads ever.
As with most salads, the measurements aren't really a precise recipe. But give it a try; this is a wonderful salad. This recipe makes enough for two meal-sized salads.
Steak and Blue Salad
1 head romaine, sliced into bite-sized pieces
1 tomato, sliced into thin wedges
1 avocado, sliced into strips
1 roasted red pepper cut into strips, tossed with a small amount of olive oil and seasoned with salt and pepper
4-5 slices steak
1-2 tablespoons blue cheese crumbles, depending on your taste
Layer the ingredients in the order listed. You may combine them in a cobb style or toss.
*Onion straws are very easy to make. I will do a post on them sometime soon. The short version of how to make them: Mix a tablespoon of flour with two tablespoons of corn starch. Add about 1/4 cup of water and mix well. Slice an onion in thin rings. Coat the rings in the batter until well covered. Fry for several minutes in oil until onions are light brown.