It’s product recipe time and this one couldn’t be easier, or tastier! The classic Black and Blue Salad using our Spaghetti and Steak Seasonings.
CROUTONS
What is it about the bottom of a loaf of bread that is just so sad? In our kitchen the older the bread gets the less love it receives until it starts to look like a science project. That is until we decided to look at stale bread with new eyes and giving it a second life. One of our favorite ways to use older bread is to make homemade croutons. Croutons are extremely easy to make and with garden season just ahead perfect with salads giving them that wonderful crunch. We like to use rustic bread which gives the croutons an airiness, but you can use any bread you have on hand. Season the bread with our Spaghetti Seasoning to give it a kick of flavor. Blends especially well with a black and blue salad.
DRESSING
We know blue cheese dressing sounds like the obvious choice here, but we really love the taste of balsamic vinaigrette with steak. To tie the croutons and the salad together we mix up our own vinaigrette using an envelope of good seasons zesty Italian. Here’s the recipe: Mix 1/4 cup of balsamic vinegar, 3 tablespoons water, 1/4 cup olive oil, 1/4 cup crumbled blue cheese with a package of Italian seasoning.
Black and Blue Salad
Ingredients
SALAD
- 2 black angus boneless strip steaks
- 2 tablespoons COFarms Steak Seasoning
- 4 cups chopped Romaine lettuce
- 1/4 cup chopped fresh parsley
- 1/2 red onion, thinly sliced
- 1 avocado, sliced
- 1/2 cup cherry tomatoes, halved
- 1/3 cup crumbled blue cheese
CROUTONS
- 1/4 loaf rustic country bread
- 2 tablespoons olive oil
- 1 ½ teaspoons COFarms Spaghetti Seasoning
Instructions
- Sprinkle both sides of steak with Steak Seasoning and set aside bringing to room temperature, about 30 minutes.
- Preheat oven to 400°F. Cut bread into 1-inch cubes and place in large bowl. Drizzle with olive oil and Sprinkle with seasoning. Toss to coat. Arrange the cubes in a single layer on a rimmed baking sheet. Bake until golden brown, about 15 – 20 minutes. Remove from oven and allow to cool.
- Heat a grilling pan over medium-high heat, add the steaks and cook 3 -4 minutes per side or until desired doneness. Let steak stand 5 minutes before cutting across the grain into thin slices.
- Divide the lettuce and parsley between to large salad bowls. Arrange onion, avocado, tomatoes, croutons and crumbled blue cheese on lettuce. Top with sliced steak. Serve with dressing of your choice.
