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Steak Salad with Shaved Fennel and Dried Cherries

Steak Salad with Shaved Fennel and Dried Cherries
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Steak Salad with Shaved Fennel and Dried Cherries

Steak Salad with Shaved Fennel and Dried Cherries

Seared steak, crisp greens and fennel, tart dried cherries, and salty cheese come together in this company-worthy main-course salad. While you’re prepping the ingredients, let the steak sit at room temperature, which will help it cook more evenly.

Yields4 Servings
Prep Time20 minsCook Time10 minsTotal Time30 mins

Ingredients

 2 tbsp sherry vinegar
 2 tsp chopped fresh thyme
 1 tsp dijon mustard
 ½ tsp granulated sugar
 Kosher salt and freshly ground black pepper
 ½ cup 2 tbsp Colavita Extra Virgin Olive Oil
 1 small shallot, finely diced
 1 lb skirt steak
 3 ½ oz mâche or 1 small head bibb lettuce, trimmed and torn into bite-size pieces
 1 large fennel bulb trimmed, quartered, cored, and thinly shaved with a mandoline or vegetable peeler (reserve some fronds for garnish)
 4 oz ricotta salata or feta, crumbled
  cup dried tart cherries

Directions

1

Combine the vinegar, 1 tsp. of the thyme, the mustard, sugar, 3/4 tsp. salt, and 1/2 tsp. pepper in a small bowl. Slowly drizzle in 1/2 cup of the oil, whisking constantly, until emulsified. Whisk in the shallot and season to taste with salt and pepper.

2

Sprinkle the steak with the remaining 1 tsp. thyme and season generously with salt and pepper. Heat the remaining 2 Tbs. oil in a 12-inch skillet over medium-high heat until shimmering hot. Add the steak and cook undisturbed until it starts to brown at the edges and easily releases from the pan, about 2 minutes. Flip and continue cooking until the steak is done to your liking (make a nick in a thicker end to check), 2 to 3 minutes more for medium rare. Transfer to a cutting board and let rest for 5 minutes.

3

While the steak rests, in a large bowl, toss the mâche, fennel, ricotta salata, and cherries with enough of the vinaigrette to coat lightly. Season to taste with salt and pepper.

4

While the steak rests, in a large bowl, toss the mâche, fennel, ricotta salata, and cherries with enough of the vinaigrette to coat lightly. Season to taste with salt and pepper.

5

Tip: You can substitute flank steak or strip steak for the skirt steak, if you like.

Ingredients

 2 tbsp sherry vinegar
 2 tsp chopped fresh thyme
 1 tsp dijon mustard
 ½ tsp granulated sugar
 Kosher salt and freshly ground black pepper
 ½ cup 2 tbsp Colavita Extra Virgin Olive Oil
 1 small shallot, finely diced
 1 lb skirt steak
 3 ½ oz mâche or 1 small head bibb lettuce, trimmed and torn into bite-size pieces
 1 large fennel bulb trimmed, quartered, cored, and thinly shaved with a mandoline or vegetable peeler (reserve some fronds for garnish)
 4 oz ricotta salata or feta, crumbled
  cup dried tart cherries

Directions

1

Combine the vinegar, 1 tsp. of the thyme, the mustard, sugar, 3/4 tsp. salt, and 1/2 tsp. pepper in a small bowl. Slowly drizzle in 1/2 cup of the oil, whisking constantly, until emulsified. Whisk in the shallot and season to taste with salt and pepper.

2

Sprinkle the steak with the remaining 1 tsp. thyme and season generously with salt and pepper. Heat the remaining 2 Tbs. oil in a 12-inch skillet over medium-high heat until shimmering hot. Add the steak and cook undisturbed until it starts to brown at the edges and easily releases from the pan, about 2 minutes. Flip and continue cooking until the steak is done to your liking (make a nick in a thicker end to check), 2 to 3 minutes more for medium rare. Transfer to a cutting board and let rest for 5 minutes.

3

While the steak rests, in a large bowl, toss the mâche, fennel, ricotta salata, and cherries with enough of the vinaigrette to coat lightly. Season to taste with salt and pepper.

4

While the steak rests, in a large bowl, toss the mâche, fennel, ricotta salata, and cherries with enough of the vinaigrette to coat lightly. Season to taste with salt and pepper.

5

Tip: You can substitute flank steak or strip steak for the skirt steak, if you like.

Steak Salad with Shaved Fennel and Dried Cherries

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