Ronnie's Notes
This is a terrific dinner dish but I also like to serve this salad when I have a party because it looks so pretty and everything can be made ahead and placed on a platter (if you do this don’t dress the salad until just before serving time). Even people who say they don’t usually eat red meat gobble this up.
Instructions
Preheat the oven broiler or outdoor grill with the rack about 6 inches from the heat source.
Place beef on a cooking tray and cook for about 3– per side or until cooked to the desired doneness.
Let rest before slicing.
Wash and dry the lettuce leaves and break them into smaller pieces.
Place the lettuce on each of four plates.
Scatter the olives, tomatoes, and asparagus around the lettuce.
Slice the meat and place equal amounts of it on each plate on top of the vegetables.
Combine the olive oil, red wine vinegar, Dijon mustard, shallot, and thyme in a bowl and whisk them together until well blended.
Pour the dressing over the salad.
Season to taste with pepper.
Makes 4 servings.