Mediterranean Salad
  • 2 day-old French rollscut into 1″ square cubes, 6″ long
  • 7tablespoons Tuscan Herb Olive Oil
  • 2tablespoons Sicilian Lemon White Balsamic Vinegar
  • 2cloves garlicminced
  • 1tablespoon chopped fresh parsley leaves
  • 1tablespoon chipped fresh oregano
  • 2teaspoons salt
  • 1teaspoon coarse grind black pepper
  • 4cups fresh spinach leavestorn into bite-size pieces
  • 1 jar marinated artichoke heartschopped, 6 ounce
  • 1/2 small red onionpeeled and thinly sliced
  • 1/2cup sliced black olives
  • 4 boneless strip steaks1″ thick
  • 1/2cup grated Parmesan cheese
  1. Preheat oven to 350F.
  2. Spread bread cubes in single layer on a rimmed cookie sheet.
  3. Bake, stirring occasionally, until golden brown and crisped, about 12-15 minutes.
  4. Set aside to cool.
  5. In a large mixing bowl, whisk together 6 tablespoons olive oil, vinegar, garlic, parsley, oregano, salt and pepper until evenly blended.
  6. Add spinach, artichoke hearts, onion, olives and bread cubes.
  7. Toss gently.
  8. Divide salad evenly on 4 serving plates.
  9. Heat the remaining 1 tablespoon oil in a large non-stick skillet over medium-high heat until hot but not smoking.
  10. Add steaks and cook for 5 minutes.
  11. Do not move steaks during that time (so that a crust will form on bottom of steaks).
  12. Using tongs, turn steaks over.
  13. Reduce heat to medium and continue to cook for 5 minutes more.
  14. Cut each steak crosswise into thin strips.
  15. Place evenly atop salad on plates.
  16. Drizzle with any remaining pan juices.
  17. Sprinkle with Parmesan cheese and serve immediately.
  18. Serves 4