The black and blue salad, a combination of spice-rubbed, blackened chicken or steak and crumbled blue cheese, is a staple of the American gastropub menu. Unfortunately, the “salad” interpretation is a bit loose—the lettuce merely a bed for a Flinstone-sized protein serving, the butter-yellow croutons, tons of cheese, and creamy dressing blanketing all. We kept the chargrilled steak, blue cheese, and crisp croutons you love, then topped off with good-for-you avocado and a vinaigrette that complements the vegetables rather than disguise them. A little meat goes a long way: just 12 ounces is plenty to serve 4.
4 ounces whole-wheat French bread baguette, cubed
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
1/2 teaspoon paprika
1/4 teaspoon garlic powder
1 (12-oz.) flank steak, trimmed
1/4 cup extra-virgin olive oil
2 tablespoons balsamic vinegar
1 teaspoon Dijon mustard
4 cups firmly packed arugula
1/2 cup vertically sliced red onion (from 1 small onion)
1/2 ripe avocado, chopped
1 ounce blue cheese, crumbled (about 1/4 cup)
Est. added sugars 1g
How to Make It
Preheat broiler to high.
Arrange bread on a rimmed baking sheet; coat with cooking spray. Broil 2 minutes or until toasted, stirring once after 1 minute.
3. Heat a grill pan over medium-high. Combine salt, pepper, paprika, and garlic powder in a small bowl. Rub spice mixture evenly over steak. Add steak to pan; grill 5 minutes on each side for medium-rare or until desired degree of doneness. Place steak on a cutting board. Let stand 5 minutes. Cut across the grain into thin slices.
4. Combine oil, vinegar, and mustard in a large bowl, stirring with a whisk. Add toasted bread cubes, steak, arugula, and onion; toss to coat. Divide salad among 4 plates. Top evenly with avocado and blue cheese.
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