Warm Spring Onion, Artichoke, Meyer Lemon, and Coulotte Salad with a Sage Honey Dressing
Spring onions, artichokes, and Meyer lemon, along with a seared local beef Coulotte, adds a nice tenderness and combines well together for this hearty salad. The sage honey dressing gives a delicious overall flavor. Serves 4-6
Ingredients
- 4 cups butterball and little gem lettuce
- 3 spring onions , green part trimmed, and halved
- 4 baby artichokes , trimmed, sliced thin, and blanched
- 2 Meyer lemons , halved, and cut into wedges
- 1 pound beef Coulotte
- 1 tablespoon extra virgin olive oil
- Dressing
- 2 tablespoons fresh lemon juice
- 1 tablespoon sage honey
- 6 tablespoons extra virgin olive oil
- Sea salt and freshly ground black pepper
Instructions
- Put the lemon juice, honey, and olive oil in a small bowl. Season with salt and pepper and whisk to combine. Set aside.
- Heat 1 tablespoon olive oil in a medium cast-iron grill pan over medium-high heat. Add the onions to the pan, season with salt and pepper, and cook on both sides, until the onions are slightly soft, approximately 7-8 minutes total. Remove from the heat and set aside in a warm place. Add the artichokes and Meyer lemon to the pan, season with salt and pepper, and cook on all sides, approximately 8 minutes total. Remove from the pan and set aside with the onions.
- Generously season the Coulotte with salt and pepper. Increase the heat to high and add the Coulotte to the pan. Sear on all sides and cook for approximately 8-9 minutes, or until desired doneness. Remove from the heat and transfer to a cutting board. Cut the meat diagonally into thick slices.
- Put the salad greens on a large serving plate. Arrange the onions, artichokes, Meyer lemon, and meat on top of the lettuce. Drizzle with the sage honey dressing and sprinkle with additional freshly ground black pepper, if desired. Serve immediately.