Tagliatta And Everything Salad Recipe

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Rachael Ray on Food Network
Nutrition per serving    (USDA % daily values)


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Ingredients for 6 servings

4 large cloves garlic, cracked from skins

3 tablespoon red wine vinegar, eyeball it

4 cups spinach, 1/2 a sack, chopped

5 to 6 sprigs fresh rosemary, stripped

1 bundle arugula, chopped

1 heart romaine, chopped

1 lemon, juiced

1 lemon, zested

1 tablespoon Dijon mustard

1 rounded tablespoon steak seasoning or salt and pepper (recommended: Montreal Seasoning for Steak by McCormick)

2 pounds 1/2-inch thick shell steaks (3 large but very thin-cut steaks)

1/3 cup extra-virgin olive oil, eyeball it

1 teaspoon ground cumin, 1/3 palm full

Extra-virgin olive oil, for drizzling

1/2 pound ricotta salata, crumbled

2 scallions, finely chopped

Olive Oil cooking spray, for grill or grill pan

1 bulb fresh fennel

1/4 cup, a generous handful, flat-leaf parsley

2 large golden beets

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