Rating: 4.5 stars
4 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 2
  • 5 star values: 2

Use the bottom part of ciabatta for this salad. The crusty, flat surface is easier to grill and provides more crunch. Don't skip the delicious pickled vegetable topping--it's earthy, crunchy, sweet-sour, and welcome in every bite.

Adam Hickman
Recipe by Cooking Light June 2012

Gallery

Kenji Toma; Food Styling: Karen Evans; Prop Styling: Michele Faro

Recipe Summary

hands-on:
45 mins
total:
45 mins
Yield:
Serves 4 (serving size: about 1 2/3 cups salad and 1/3 cup carrot mixture)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat grill to medium-high heat.

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  • Combine first 3 ingredients in a medium bowl, stirring with a whisk until sugar dissolves. Add onion, carrot, and radishes; toss well. Let stand 30 minutes; drain.

  • Combine olive oil, garlic, thyme, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a large bowl, stirring with a whisk. Stir in tomatoes; set aside.

  • Lightly coat the bread with cooking spray. Place bread on grill rack, and grill for 3 minutes on each side or until crisp. Sprinkle the steak evenly with paprika, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon black pepper. Place on grill rack coated with cooking spray, and grill for 3 minutes on each side or until desired degree of doneness. Let stand 10 minutes. Cut steak across the grain into thin slices. Cut each slice in half.

  • Cut the bread into (1-inch) cubes. Add bread, greens, steak, and basil to tomato mixture; toss well. Top with carrot mixture.

Nutrition Facts

417 calories; fat 22.5g; saturated fat 5.9g; mono fat 12.9g; poly fat 1.8g; protein 25.4g; carbohydrates 29g; fiber 3.4g; cholesterol 71mg; iron 4.4mg; sodium 593mg; calcium 60mg.
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