Type what you have

Ingredients

• ✓ curly endive
• soy sauce
• balsamic vinegar
• brown sugar
• sesame oil
• garlic
• ginger
• black peppercorn
• sirloin steak
• salt
• scallion
• red bell pepper
• radicchio

Instructions

1. 1 Preheat an outdoor grill for high heat and lightly oil the grate.
2. 2 Blend soy sauce, vinegar, brown sugar, sesame oil, garlic, and ginger together in a blender or food processor until dressing is smooth.
3. 3 Press peppercorns into both sides of steak and season with salt.
4. 4 Place steak, scallions, and red bell pepper on the preheated grill and cook for 4 minutes. Flip and cook until vegetables are charred and steak is cooked to desired doneness, about 4 minutes more. Let steak rest on a work surface for 5 minutes before thinly slicing along the grain. Cut scallions into 1-inch pieces and bell pepper lengthwise into strips.
5. 5 Toss curly endive and radicchio with the dressing in a bowl; transfer to a platter and top with steak and vegetables.

By Ashley Delilah Lane

Ingredients

• ✓ curly endive
• bacon
• egg
• romaine lettuce
• garlic
• tomato
• olive oil
• red wine vinegar
• dijon mustard
• sugar
• herbes de provence
• salt
• pepper
• onion

Instructions

1. 1 Place the bacon in a large, deep skillet, and cook over medium-high heat, stirring occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate.
2. 2 Meanwhile, fill a large saucepan with 2 to 3 inches of water and bring to a boil over high heat. Reduce the heat to medium-low, pour in the vinegar, and keep the water at a gentle simmer. Crack an egg into a small bowl, then gently slip the egg into the simmering water, holding the bowl just above the surface of the water. Repeat with the remaining eggs. Poach the eggs until the whites are firm and the yolks have thickened but are not hard, 2 1/2 to 3 minutes. Remove the eggs from the water with a slotted spoon, dab on a kitchen towel to remove excess water, then place onto a warm plate.
3. 3 Divide the romaine lettuce evenly over four plates, and sprinkle with garlic. Top each salad with tomatoes, onion, bacon, and a poached egg.
4. 4 Whisk together the olive oil, red wine vinegar, Dijon mustard, sugar, herbes de Provence, and salt and pepper in a bowl. Spoon the dressing over the salad, or serve on the side.

By Snackybits