| 23 | 24 | 25 | 26 | 27 |
| 1 | 39 | 79 | 118 | 157 |
|
Black and Blue Caesar Salad
1
1
3
1
3
1
2
1
1
1
ounce shredded Parmesan cheese (about 1/4 cup), divided
1/4 cups large croutons, divided
1/2 cups chopped romaine lettuce
/4 cup Caesar dressing
slices Roma tomato
(6−ounce) sirloin steak
tablespoons margarine, melted
to 2 tablespoons Cajun seasoning
/4 cup crumbled blue cheese
/4 cup cooked diced bacon, heated
In a large bowl, sprinkle about half the Parmesan and half the
croutons over romaine; add dressing and toss well. Place in a chilled
pasta bowl or large soup plate; sprinkle with remaining Parmesan,
creating a "snowcap" effect. Add tomato slices on one side;refrigerate.
In a very well−ventilated area or outdoors, heat a cast−iron skillet
over high heat. Brush one side of sirloin with melted margarine;
sprinkle to taste with Cajun seasoning. Place seasoned−side down in
skillet(Caution: There might be a slight flame when meat is
placed in skillet.). While first side is cooking, brush second side
with melted margarine and sprinkle with additional seasoning. Cook
about 2 minutes; turn and cook 2 to 3 minutes more, or to desired
degree of doneness. Cut into 1/2−inch slices.
Fan sliced steak over salad; top with blue cheese, bacon and
remaining croutons.
E−Cookbooks Home | Free Newsletter | Food & Cooking Mousepads | Email Us
Black and Blue Caesar Salad
17
Page
Quick Jump
|