Shredded Red Leaf Salad With Creamy Red Wine Vinaigrette Food

SPICE-RUBBED STEAK SALAD WITH CREAMY RED WINE VINAIGRETTE

Steps:

• For the steak: Place the steak on a large plate. Mix together the salt, sugar, pepper and cayenne in a small bowl. Rub the spice mix all over the steak.
• Heat a grill or grill pan to medium-high heat. Brush with the vegetable oil.
• Add the steak and onions to the grill and cook, without disturbing, 2 to 3 minutes; flip and cook the other side for another 2 to 3 minutes. Remove the steak to a cutting board to rest before carving, 6 to 8 minutes. Transfer the onions to a cutting board and roughly chop.
• For the creamy red wine vinaigrette: Whisk together the vinegar, mayonnaise, honey, red pepper flakes and garlic in a large bowl. Slowly whisk in the olive oil until combined and smooth. Season with salt and pepper.
• For the salad: Add the lettuce, cheese, tomatoes and grilled onions to the bowl with the dressing and toss to coat. Serve with the sliced steak.

WARM CHICKPEA SALAD WITH SHALLOTS AND RED WINE VINAIGRETTE

Steps:

• In a large bowl, combine the shallots, vinegar, garlic, and 1/4 teaspoon salt. Set aside for 10 minutes to allow the shallots and garlic to mellow.
• In a medium saucepan over high heat, bring 2 quarts of water to a boil. Add the chickpeas and blanch for 1 to 2 minutes. Drain.
• Add the carrot, parsley, and oil to the shallot mixture. Toss in the chickpeas and season with salt and pepper, to taste. Serve immediately.

RED WINE VINAIGRETTE

Steps:

• Mix the vinegar, lemon juice, honey, salt, and pepper in a blender. With the machine running, gradually blend in the oil.

RED-LEAF LETTUCE WITH SHALLOT VINAIGRETTE

Steps:

• Stir together shallot and vinegar and let stand 10 minutes. Whisk in mustard, oil, kosher salt, and pepper to taste until blended. Tear lettuce into bite-size pieces and toss with shallot vinaigrette.