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A great summer salad requires three things: fresh greens, a tart, seasonal dressing (made here with grated tomato), and a light hand to toss the ingredients together so the lettuces stay perky.
4–6 servings
active: 30 minutes
total: 40 minutes
Ingredients
1 pound hanger, skirt, or flank steak
1 teaspoon kosher salt plus more
Freshly ground black pepper
1 medium tomato (about 6 ounces), halved
1 tablespoon minced shallot
1 teaspoon red wine vinegar
1/4 cup plus 5 tsp. olive oil, divided
4 spring onions or 6 scallions, bulbs halved, dark-green parts discarded
5 1/2-inch-thick slices ciabatta
8 cups mixed summer lettuces (such as mizuna, baby mustard greens, and tatsoi)
3/4 cup fresh basil leaves, torn into 1/2-inch strips
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1st Keep
 Patrice_Sartor
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