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Seasonal Charm and Festive Details Our Easter dresses feature designs that celebrate the colors and symbols of spring
20/52
Color:Black Onyx
Blue-Cheese Steak and Endive Salad for Two Updated February 14, 2019 Total Time 30 minutes Rating Comments Read comments Advertisement Ingredients FOR THE STEAK 4 tablespoons unsalted butter, slightly softened 2 tablespoons good-quality blue cheese, such as Roquefort, Stilton or Gorgonzola 1 tablespoon finely chopped shallot ¾ to 1 pound hanger or skirt steak, at room temperature Kosher salt and black pepper 1 tablespoon canola or grapeseed oil Flaky salt (optional) FOR THE SALAD 2 Belgian endives, leaves separated 4 to 5 thinly sliced radishes, a variety of colors if you can find them ½ small fennel bulb, cored and thinly sliced (about ⅓ cup) 2 tablespoons good quality white-wine vinegar ¼ teaspoon orange zest 1 tablespoon plus 1 teaspoon olive oil ¼ cup Italian parsley leaves, torn 1 tablespoon chives, cut on an angle into ½-inch pieces 1 tablespoon roughly chopped tarragon Preparation Step 1 In a small bowl, stir together butter, blue cheese and shallot, and set aside
8% Spandex
