Mmmm I love this salad.
It’s so decadent & awesome & makes you feel fancy.
Steak just always does that to me.
But fancy doesn’t always mean difficult!
In fact, this recipe doesn’t take any special culinary skills. Just chop a bunch of veggies & lay them out in pretty bowls, broil some ribeye steaks, hardboil some eggs, shake together some salad dressing ingredients, & make yourself a salad!
How gorgeous are these proteins?
This is the type of salad that’s fun to eat out of a gigantic bowl.
Just plop everything you desire in your bowl, drizzle with dressing, and toss to coat. By using a gigantic bowl, you don’t have to worry about everything falling out over the sides. Winning!
I love how everyone can make their own salad exactly how they like it. This sure solves picky-eater problems!
I serve this salad with creamy homemade blue cheese dressing.
But if you want to get even MORE fancy, you could totally put out a variety of dressings that satisfy the whole family.
I try to eat giant salads for dinner at least once a week.
It’s a fabulous way to clean out the fridge & use up scraps of extra veggies, beans, nuts & seeds, dried fruit, and proteins.
Plus, it’s an easy and delicious way to eat a bunch of veggies.
I’ve included some of my favorite salad vegetables in this recipe, but feel free to get creative & add your own beloved salad mix-ins.
Here’s the spread, in all its glory:
- 2 hearts of romaine lettuce, roughly chopped
- 1 pint cherry tomatoes, halved
- 1/2 red onion, halved, and thinly sliced
- 1 bunch of radishes, thinly sliced
- 1 orange bell pepper, halved, seeded, and thinly sliced
- 4 stalks of celery, thinly sliced
- 1 bunch of scallions, sliced
- 1 cucumber, halved and thinly sliced
- 2 large boneless ribeye steaks, roughly 1.25-1.5 lbs
- kosher salt and fresh cracked pepper
- 6 large eggs
- optional: croutons
- 1/3 cup mayonnaise watch oil type, if corn or soy sensitive
- 1/2 cup greek yogurt
- 2 tablespoons finely minced parsley
- 1 tablespoon red wine vinegar
- 1/2 teaspoon garlic powder
- 3 dashes of Worcestershire sauce contains anchovies
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/3 cup crumbled blue cheese mounded
Place all of the prepped vegetables in small bowls & set aside so each person can prepare their own salads later.
Bring a saucepan of water to a boil & reduce the heat so the water is barely simmering. Use a large spoon to carefully add the eggs to the pot, and let simmer for 1 minute. Turn off the heat, place the lid on the pot, and let rest for 10-12 minutes undisturbed. Remove the eggs from the pot and rinse under cool water. Place in the fridge to further cool.
Preheat the broiler on high. Season the steaks liberally on both sides with kosher salt and ground black pepper. Place the steaks in the broiler and broil on high for 5 minutes on the first side, and 3 minutes on the second side for medium doneness. (Note: the temperature of oven broilers can vary significantly! This cook time was accurate for my old stove with a broiler section on the bottom of the oven).
Remove the steak to a plate, tent with foil, and let rest for at least 5 minutes.
Place all of the dressing ingredients in a mason jar. Screw the lid on tightly and shake with all your might! (If you don’t have a mason jar, just whisk the ingredients in a bowl). Add a splash of water if you want your dressing to be a little thinner.
Remove the hardboiled eggs from the fridge, peel, and slice crosswise.
Slice the steak against the grain into thin slices and set aside.
Have each person grab a bowl and create their own salad from all of the wonderful fixings. Top with homemade blue cheese dressing and enjoy!