Recipe: Gianni’s Summer Beef & Wedge Salad
4-6 ounces Your favorite cut of beef, grilled to desired doneness
1 head Baby or Regular Ice Berg lettuce
4 ounces Blue Cheese
4 ounces Blue Cheese Dressing
Red onion Sliced very thin circles, squeeze of lemon
½ avocado Sliced, squeeze of lemon
Tomatoes Tossed with extra virgin olive oil and salt
Salt and black pepper
Remove the outer leaves of the lettuce and cut in half or quarters. Arrange on plate.
Tumble the tomatoes over the wedge, then the dressing.
Once the beef has rested 3-5 minutes, slice and arrange over the dressing.
Sprinkle the blue cheese over the plate, arrange the onions on top of the beef.
Place the avocadoes on either side. Sprinkle with sea salt and freshly ground black pepper.