A great day usually includes a great lunch. This hearty salad a regular staple of mine, and makes great use of scraps and leftovers. I make a pretty tasty vinaigrette with the brine from my pickled shallots, but you can use any good quality vinegar. Give it a try and make it your own! I’ve included a very loose “recipe” below.
Tri Tip Salad with Shallot Vinaigrette
4 ounces seared flank steak, sliced thinly
2 cups mixed greens
3 cherry or grape tomatoes, halved
1/4 fresh avocado, chopped
2 tablespoons crumbled feta or goat cheese
2 tablespoons pickled shallot brine, or other vinegar
1/4 cup extra virgin olive oil
1 teaspoon Dijon mustard
1 teaspoon chopped fresh parsley or other herb
Salt & Pepper
Toss all salad ingredients. Pour all vinaigrette ingredients in a jar or container with a tightly fitting lid. Shake until emulsified and mixture appears creamy. Toss with salad or serve on the side.