Month: March 2024

Ingredients

3 Tbsp Olive oil
2 Tbsp Lemon juice
1 Tbsp Garlic (minced)
12 cups Salad Greens
1 lb Asparagus
4 Eggs
1 lb Steak
1 Tbsp Garlic (minced)
1 Tbsp Soy sauce
4 Slices of whole grain toast
4 Tbsp Parmesan cheese
Salt & Pepper

Directions

1. Preheat a grill or broiler to medium. Whisk together olive oil, (first allotment of) garlic and lemon juice. Season with salt and pepper; set aside.
2. Place mixed spring greens in a large salad bowl.
3. Fill a pot halfway with water and bring it to a boil. Add asparagus and cook for 5 minutes. Drain water and set aside to cool.
4. In another pot; poach eggs to desired doneness.
5. Rub steak with garlic, soy sauce, and several pinches of salt and pepper (on both sides).
6. Place steak on the grill or broiler pan. Cook on each side for 4 minutes. Transfer steak to cutting board and let rest.
7. Cut asparagus into 1-inch pieces; add to the salad bowl.
8. Toast bread and cut into small squares; add to the salad bowl
9. Toss the salad mixture with half of the dressing.
10. Divide salad among four shallow salad bowls. Place a poached egg over greens.
11. Cut steak on the diagonal into thin slices, then arrange steak slices around each egg.
12. Drizzle salads with the remaining dressing, then sprinkle with Parmesan cheese to serve.
13. Enjoy!