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Tagliatta and Everything Salad (Rachael Ray) Recipe

Tagliatta and Everything Salad (Rachael Ray) Recipe

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Tagliatta and Everything Salad (Rachael Ray)

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Ingredients:

Serving

2 lb 1/2-inch thick shell steaks
4 large cloves garlic, cracked from skins
5 to 6 sprigs fresh rosemary, stripped
1/4 cup, a generous handful, flat-leaf parsley
1 lemon , zested
1 rounded tbsp steak seasoning or salt and pepper (recommended:
extra-virgin olive oil, for drizzling
2 large golden beets
1 bulb fresh fennel
1 heart romaine, chopped
1 bundle arugula, chopped
4 cups spinach , 1/2 a sack, chopped
olive oil cooking spray, for grill or grill pan
1/2 lb ricotta salata, crumbled
2 scallions, finely chopped
1 lemon, juiced
1 tbsp dijon mustard
1 tsp ground cumin , 1/3 palm full
3 tbsp red wine vinegar , eyeball it
1/3 cup extra-virgin olive oil , eyeball it

Directions:

Let steaks rest to take the chill off. Preheat the grill or a grill pan or large skillet to medium high to high heat.
Chop garlic, then finely chop herbs and mix together. Add lemon zest over the herb mixture and toss to combine. Add grill seasoning or salt and pepper to the pile and combine. Drizzle steaks with extra-virgin olive oil and rub liberally with herb mixture on all sides.
Bring a few inches of water to a boil in a medium pan. Peel and slice beets 1/2 to 3/4-inch thick. Simmer beets until just tender, 6 to 7 minutes. Drain beets, cold shock them. Pat beets dry. Trim and slice the fennel into 1/2-inch thick pieces.
Combine greens in a large shallow bowl or platter.
Spray grill or grill pan with cooking spray. Grill beets, fennel and steaks 2 minutes on each side until evenly marked. Meat should still be pink inside. Allow meat to rest a few minutes.
Whisk together the scallions, lemon juice, mustard, cumin, vinegar and stream in extra-virgin olive oil. Dress and season the salad greens. Slice the veggies and scatter over salad. Crumble cheese and arrange over vegetables. Serve salad, slice steak very thin on an angle and arrange meat over individual portions of salad and veggies.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	470.27 Kcal (1969 kJ)
Calories from fat	241.38 Kcal
		% Daily Value*
Total Fat	26.82g	41%
Cholesterol	136.03mg	45%
Sodium	557.55mg	23%
Potassium	1064.45mg	23%
Total Carbs	10.7g	4%
Sugars	3.98g	16%
Dietary Fiber	3.32g	13%
Protein	51.75g	103%
Vitamin C	23.7mg	39%
Iron	5.6mg	31%
Calcium	131.8mg	13%

Amount Per 100 g
Calories	130.28 Kcal (545 kJ)
Calories from fat	66.87 Kcal
		% Daily Value*
Total Fat	7.43g	41%
Cholesterol	37.68mg	45%
Sodium	154.47mg	23%
Potassium	294.9mg	23%
Total Carbs	2.96g	4%
Sugars	1.1g	16%
Dietary Fiber	0.92g	13%
Protein	14.34g	103%
Vitamin C	6.6mg	39%
Iron	1.5mg	31%
Calcium	36.5mg	13%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.