1/2 C of any of The Olive Bin's Extra Virgin Olive Oils
1/4 C of The Olive Bin's Wild Raspberry Balsamic Vinegar
1/4 C light cream or half-and-half
Sprinkle of seasoning salt
1 egg yolk
1 tsp mustard
1 tsp fresh chopped tarragon or 1/4 tsp dried
1/2 head leaf lettuce, torn into bite-size pieces
12 oz thinly sliced cooked steak, medium rare
2 green onions, sliced
Steak Salad with Raspberry Dressing
Ingredients
Number Of Servings: 4
Directions
- In top of double boiler, combine oil, vinegar, cream, salt, yolk, mustard, and tarragon. Whisk together over medium heat until thick. This can be done the night before as it must be cold for the salad. Store in refrigerator.
- Place lettuce leaves on four plates, put steak slices on topc.
- Sprinkle with dressing and garnish with green onion.
Additional Info
Thanks to Washington State University for this recipe!
