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Print Steak Salad with Creamy Garlic Dressing and California Olives 25 minutes 40 minutes 1 hour 5 minutes 4 servings Salad Gluten Free Ingredients 1 pound fingerling potatoes For the Whole30 Creamy Garlic California Olive Dressing 1 cup Whole30 Mayo 2 garlic cloves, pressed cup chopped fresh flat-leaf parsley 1 tablespoon chopped fresh chives 3 tablespoons lemon juice Kosher salt to taste, around 2 pinches 2 tablespoons red wine vinegar 5 tablespoons extra virgin olive oil One 6-ounce can California green or black olives, drained and divided For the grilled vegetables: pound small bell peppers, whole 1 bulb fennel, cut into 1/8-inch size slices, lengthwise 4 6 tablespoons extra virgin olive oil Kosher salt, to taste Freshly ground black pepper, to taste For the meat: 1 pound skirt steak 1 tablespoon garlic powder 2 tablespoons extra virgin olive oil 1 teaspoons kosher salt teaspoon freshly ground black pepper For the salad: 4 cups arugula cup California grown green or black olives, drained 2 3 English cucumbers, sliced Instructions Parboil the potatoes: Fill a large pot with water, add salt, and parboil the potatoes for 5 7 minutes
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London: Thames & Hudson, Ltd, 2012
Be totally Derby ready by packing a pen for jotting down your picks, an extra ponytail holder or bobby pins for windy day hair emergencies, toss in a couple bandaids in case of blisters and bring your lipstick for any touch ups
Abigail currently covers all things style and shopping across titles including Harpers Bazaar, ELLE, Esquire and Red
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