Steak Salad

• 1/2 head of romaine lettuce, cut into bite-size pieces
• 2 large heads of Belgian endive, thinly sliced crosswise (about 3 cups)
• 3 cups fresh baby arugula
• 12 cherry tomatoes, halved
• 1/2 red onion, thinly sliced into rings
• 4 ounces Gorgonzola cheese, coarsely crumbled
• Red Wine Vinaigrette (page 184)
• About 1/4 teaspoon salt
• About 1/4 teaspoon freshly ground black pepper
• 1 pound leftover steak (such as New York, rib eye, or filet mignon), cut crosswise into thin slices

1. In a large bowl, toss the lettuce, endive, arugula, tomatoes, and onion to combine.
2. Add half of the cheese and toss the salad with enough vinaigrette to coat.
3. Season the salad with salt and pepper to taste.
4. Divide the salad equally among 4 plates and top with the steak slices.
5. Drizzle more vinaigrette over the steak slices and sprinkle with the remaining cheese.
6. Serve immediately.

romaine lettuce, endive, fresh baby arugula, cherry tomatoes, red onion, gorgonzola cheese, red wine vinaigrette, salt, freshly ground black pepper, new

Taken from www.epicurious.com/recipes/food/views/steak-salad-376731 (may not work)