Eating Clean: Arugula & Grilled Filet Mignon Salad
by Bene Team
Whether you are a salad eater or not, this salad packs a flavorful punch that anyone can enjoy. Sometimes a salad just needs a good piece of filet to take it from "okay" to "oh hey!" Check out one of Nina's favorite simple salad recipes.
FOR THE SALAD
1 Handful of Arugula
1 Handful of Baby Spinach
12 Cherry Tomatoes halved
1 Parisian Cucumber sliced thin
1/2 Avocado peeled and quartered
1 8 oz. Filet Mignon (seasoned with kosher salt and fresh ground black pepper)
*If steak isn't your thing you can substitute it for the protein of your choice, or leave it out all together.
Directions: Place all ingredients (except filet and avocado) in your favorite salad bowl, and toss with dressing apple cider vinaigrette below. I like to grill my filet outdoors over medium high heat approximately 5-6 minutes per side for medium rare-medium. The amount of time depends on the thickness of your filet. Once it's finished grilling, "let it rest" for 5 minutes before slicing. Place sliced filet and avocado atop of salad drizzle with a tad bit more dressing, and sea salt flakes to make it fancy.
DRESSING: APPLE CIDER VINAIGRETTE
- 1 small shallot (or one lobe of a large), peeled, cored and quartered
- 1/3 cup extra-virgin olive oil
- 1/4 cup cider vinegar
- 2 teaspoons dijon mustard
- 2 teaspoons honey
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 1/2 teaspoon dry basil
Puree shallot, oil, vinegar, mustard, honey, salt and pepper in a blender or with an immersion blender in a large cup until smooth, about 30 seconds. Use immediately or store in a sealed jar in the refrigerator up to 1 week. Bring to room temperature before serving if it becomes solid.