My Perfect Salad

From the category of "Facebook Links I Didn't Click On" comes a post about my perfect salad.

It's awards season in Hollywood, in case you weren't aware, and my Facebook feed is inundated with flashy ads and headlines about who is nominated for what and who is wearing who and which neckline plunged where.  But one headline gave me pause, and it was along the lines of, "Red Carpet Celebs Asked to Describe Their Perfect Salad."  (The first person to send me the link, now that I've lost it, will receive a handcrafted thank-you note from me via snail mail)

It was just different enough and aligned with my own interests to spark some musings, inspired last night's dinner, and begat a blog post.

This, gentle reader, is my idea of a perfect salad.

It is some years in the making.  And ultimately Mike's recipe as he created the dressing in a culinary class at Utah Valley State College (now Utah Valley University).

Basically, it can be called a Steak Salad with Balsamic Vinaigrette, recipe below.

It is worth noting that I never, ever fail to overdress my portion. But in our home we take a hint from the French, and always have a fresh baguette handy while serving this.  And use it to sop up the dressing, parm and carrot shards at the end, or even as you go.  Our local Safeway marketplace has a great French bread, and makes it fresh around 5PM.  This is one of the few (read, very few) times I would opt out of sourdough.

Also, for the first time ever this go-round, I added croutons.  These croutons, to be exact:

I know, I know, they are Caesar, but they are awesome!  Garlicky and salty and thick enough to soak up some dressing and still be crunchy in the middle.  Got them at WallyWorld.

Stevenson's Perfect Salad

- Romaine lettuce (1 head, or 3 hearts), torn
- 3-4 medium carrots, peeled and grated
- 1/2 - 3/4 cup shredded parmesan cheese
- 2-3 lbs grilled New York Strip steak, sliced against the grain, fat trimmed
     (I prefer chilled, but it can be added warm from the grill, it's delicious either way)
- one handful or so New York brand Texas Toast Caesar croutons
- Mike's Balsamic Vinaigrette to taste (recipe below)
- a chunk of fresh French bread

Mike's Balsamic Vinaigrette

- 1/4 cup extra virgin olive oil
- 3/4 cup balsamic vinegar
- 1-2 tsp yellow mustard
- 1-2 tsp minced garlic
- salt/pepper to taste

Blend all ingredients in a food processor or blender until well blended.