Salad With Tangy Ginger Dressing
Rib-eye steak and Korean flavors are an irresistible combination to a meat-lover like me. In this recipe, the even marbling of the rib-eye quickly absorbs the intense flavor of the Asian marinade.
Serve the steak with a salad of baby or European greens tossed with a slightly sweet, tangy ginger dressing, the perfect counterbalance to the steak’s robust flavors.
To complete the meal, offer tall cold glasses of tea.
Combine onion, rice vinegar, water, ginger, celery, ketchup, soy sauce, sugar, lemon juice, garlic, salt and pepper in blender on high speed. Add oil in small stream and mix until blended. Chill at least 10 minutes. (Makes 1 3/4 cups.)
To serve, divide lettuce among 4 serving bowls and toss each with 2 tablespoons dressing.
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