Cookbook, Salads, Summer Steak Salad

Summertime Steak Salad

2 cups of mixed baby greens (heavy on the arugula)
1 cup of good croutons (make your own with some day old french or italian bread, cube the bread, toss with some minced garlic, olive oil and salt,..toast in the oven til golden)
1 cup of grape tomatoes, halved
2/3 cup of grated ricotta salata
3/4lb beef tenderloin, thinly sliced marinated in olive oil, minced garlic and a bit of dried oregano)
salt and pepper
fresh basil to garnish

Vinaigrette
2/3 cup extra virgin olive oil
1/3 cup red wine vinegar
2 tbls. dijon mustard
2 tbls. minced garlic
1 tbls minced shallot or red onion
1/3 cup chopped fresh basil
salt and pepper

Aioli
1 egg yolk
1/2-2/3 cup extra virgin olive oil
1 tablespoon minced garlic
1 tablespoon dijon mustard
1 tablespoon lemon juice
salt and pepper

Wash and dry the greens. Toss the sliced tomatoes in a bowl with some salt to start the juices running, add the croutons,.toss and let sit. The easiest way to make the vinaigette is to take all of the ingredients (except the basil) and put them in a tupperware container and shake the "bejeesus" out of it,stir in the basil, taste for salt and pepper. add half of the dressing to the tomato mixture, (the croutons will start to get a bit soggy,..its best a bit soggy on the outside with a bit of crunch still in the middle.To make the aioli, put the egg yolk, garlic and mustard in your food processor or blender, turn it on, add the oil in a slow, steady stream till all is incorporated and the mixture is quite thick. Thin with the lemon juice, taste for salt and pepper.

Dress the greens with as much of the remaining vinaigrette as suits your taste. Toss, then divide to two serving plates. Toss half of the ricotta with the tomato mixture, then top the greens on each plate with half of the mixture. Salt and pepper the beef, Grill, or saute to your liking, split between the two salads. Drizzle as much of the aioli as you'd like on to each of the salads. Garnish with some basil and serve.