For the salad:
Mixed salad greens (I used lamb’s lettuce)
1/2 bell pepper
3 tablespoons canned corn
10 olives
10 sun-dried tomatoes
1 veal steak
Olive oil
Thyme
Salt
Freshly ground black pepper
For the croutons:
2 slices of white bread
2 cloves of garlic
3 tablespoons olive oil
Herbes de Provence
For the dressing:
2 teaspoons honey
2 teaspoons mustard
2 teaspoons balsamic vinegar
Salt
Olive oil
First, marinate the steak: in a small bowl, mix salt, freshly ground black pepper, dried thyme, and olive oil. Rub the mixture onto the steak and let it marinate.
For the croutons, in a separate bowl, combine olive oil, crushed garlic, and Herbes de Provence.
Trim the crusts off the bread and cut it into 1 cm (about 0.4 inches) cubes.
Spread the bread cubes on a baking sheet and drizzle with the oil, garlic, and herb mixture.
Toast in the oven at 300°F (150°C) for 15-20 minutes.
For the dressing, in another small bowl, mix honey, mustard, balsamic vinegar, salt, and olive oil. Stir well and adjust the taste by adding more salt or vinegar as needed.
Preheat a grill pan to high heat until it starts to smoke.
Lower the heat and place the steak on the dry pan.
Cook for 2 minutes on each side (2 minutes, flip, 2 minutes, flip, and repeat: 2 minutes, flip, 2 minutes).
Make sure to flip the steak with a spatula or tongs, never with a fork, to avoid piercing it and losing the juices.
Once cooked, transfer the steak to a plate and cover it with foil.
On a large flat plate, arrange the salad greens and drizzle half of the dressing over them, gently tossing with your hands.
Slice the bell pepper into thin strips and place them on the salad greens.
Top with corn and sliced olives.
Cut the steak into thin strips and arrange them on the salad.
Chop the sun-dried tomatoes and place them on top of the steak, drizzling a bit of the oil from the tomatoes over everything.
For the finishing touch, add the croutons and drizzle the remaining dressing over the salad.
This salad can be prepared in about half an hour.