A bright lemon, garlic and tarragon vinaigrette coats this salad topped with grilled steak.
Since the grill is already fired up, we throw on some bread for homemade croutons.
Slowly whisk in 4 tablespoons oil.
Photo: Charlotte and Johnny Autry
Transfer 2 tablespoons of the dressing to a small bowl.
Add kale, onion, olives and feta to the large bowl and toss to coat.
Transfer to a clean cutting board and let rest for 10 minutes.
Grill bread until golden brown, 45 to 60 seconds per side.
Rub halved garlic clove on both sides of the bread.
Coarsely chop the bread.
Add the croutons to the salad and toss to coat.
Thinly slice the steak against the grain and sprinkle with the remaining 1/8 teaspoon salt.
Top the salad with the steak and drizzle with the reserved 2 tablespoons dressing.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
