Steak Salad with Carrot-Ginger Vinaigrette

Name: Steak Salad with Carrot-Ginger Vinaigrette
Yield: Serves 4
Ingredients: 4 , carrots (2 peeled and chopped, 2 peeled and cut into 2-inch matchsticks); 1/4 cup, seasoned rice vinegar; 2 tablespoons, water; 1 piece (1½-inch), ginger, peeled and chopped coarse; 1 teaspoon, toasted sesame oil; 1 teaspoon, table salt, divided; 1/4 cup plus 2 tablespoons, vegetable oil, divided; 1 1/2 pounds, skirt steak, trimmed and cut with grain into approximate 4-inch lengths (about 8 pieces); 1/4 teaspoon, pepper; 3 , romaine lettuce hearts (18 ounces), quartered and sliced thin; 1/2 , English cucumber, halved lengthwise and sliced thin; 4 , radishes, trimmed and sliced thin

5 comments

Appears in Cook's Country August/September 2019

Seared steak. Fresh salad. A bright, gingery dressing. What's not to love?

SERVES4

TIME30 minutes

Steak Salad with Carrot-Ginger Vinaigrette

WHY THIS RECIPE WORKS

Gradually adding the oil to the blender helped emulsify the vinaigrette and turned it silky-smooth.

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