Salad with leftovers

We had flank steak on Saturday night and there was plenty leftover. I made brussels sprouts with pancetta and there were leftovers of those too. I decided to make a salad with all of my leftovers. This could easily adapt to whatever you have on hand – think of it like a kitchen sink salad. Here is what I did:

Flank Steak Salad

  • 1 egg
  • 1/2 cup olive oil
  • 1/8 cup red wine vinegar
  • fresh ground pepper
  • 1 TB Dijon mustard
  • 1/4 tsp oregano
  • pinch of sugar
  • 1 bag baby spinach
  • leftover flank steak or protein of your choice
  • veggies of your choice (I used my leftover brussels sprouts)
  • anything else you want to throw in (I added a few small chunks of cheese)

Combine egg, olive oil, vinegar, pepper, mustard, oregano and sugar in a blender.  Blend until smooth.  Wash and dry spinach and place in a salad bowl.  Top with some of the dressing (it makes a generous amount of dressing – we have about 1/2 in the fridge for another night) and chop well to mix.  Add whatever else you want and toss well.

Using up leftovers

Using up leftovers

Salad Nicoise – eating healthy day 3!

The leftover potatoes from New Year’s Eve inspired me to put this on the menu plan for the week.  It’s one of my favorites and easy to put together.  You can blanch the beans and hardboil the eggs (and cook potatoes) ahead of time so all you need to do is rinse the greens, shake up the dressing and quickly sear the tuna.  We like our tuna rare.  Here is the recipe (I use cherry tomatoes when I make it in the summer but don’t bother with them this time of year when they aren’t as good.)

Tuna Salad Nicoise

  • 1 minced shallot
  • 3 – 4 TB olive oil
  • 1 TB sherry vinegar
  • 1 tsp dijon mustard
  • salad greens
  • fresh tuna steak (4 – 6 oz per person)
  • hard boiled eggs
  • roasted potatoes
  • blanched green beans
  • black olives (optional)
  • anchovies (optional)
In a small jar, combine shallot, olive oil, vinegar and mustard.  Shake to combine.  Wash and dry salad greens (I used green leaf)  Brush tuna with olive oil and season with salt and pepper.  Sear in a non-stick pan until desired doneness (I like mine rare so will only quick sear on each side.)  Toss salad greens with dressing and plate.  Top lettuce with tuna, sliced egg, potatoes, green beans (and olives or anchovies if you like or whatever else you happen to  have on hand).  Enjoy.