The secret to this beautifully light-looking yet substantial salad is to combine the ingredients gently and serve immediately, before the mâche wilts.
Sunset JUNE 2010
1. Heat grill to medium (350° to 450°). Rub steaks with 1 1/2 tsp. oil total and season with 1/2 tsp. salt and 1/4 tsp. pepper. Grill meat, turning once, until medium-rare, 8 to 9 minutes. Let rest about 5 minutes.
2. Combine remaining 6 1/2 tbsp. oil and 3/4 tsp. each salt and pepper, the lemon zest and juice, garlic, and mint in a bowl. Spoon 2 tbsp. dressing into another bowl.
3. Thinly slice steak crosswise and toss with the 2 tbsp. dressing.
4. Arrange mâche, cucumbers, feta, and pea pods on plates in a fluffy mound. Tuck steak into layers of salad. Serve immediately with remaining dressing.
Note: Nutritional analysis is per serving.
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