"Man Salad"

My husband and I always joke about how he doesn't like healthy salad, he likes "man salad," meaning he likes a salad that is primarily composed of different types of meat. In honor of this strange preference he has for meat, I decided to make him a salad that has steak and bacon - two of his favorites. In fact, I am pretty sure that the dressing on this salad is the first homemade dressing I have ever made. I was so surprised that it actually tasted good! By allowing vinaigrette dressings to rest for at least a few hours or a day, the vinegar taste dissipates. The recipe is from the 365: No Repeats cookbook by Rachael Ray.

4 slices bacon
4 1-inch thick beef tenderloin steaks
Salt and freshly ground black pepper
Extra-virgin olive oil for drizzling the steaks

3 Tbsp olive oil
1 small shallot, finely chopped
1 tsp Dijon mustard
2 Tbsp balsamic vinegar
1 romaine lettuce heart, chopped
2 cups chopped arugula
4 plum tomatoes, halved and cut into half-moons
1 15-oz can artichoke hearts, drained and thinly sliced
large olives
feta cheese

At least a few hours prior to making the salad combine the shallots with mustard and vinegar and let sit for 10 minutes. Whisk in 3 Tbsp of olive oil and refrigerate until it is time to make the salad.

Heat a large nonstick skillet over medium-high heat with about a tablespoon of olive oil. Line up the bacon on a meat-safe cutting board and center a steak across each slice of bacon. Season the meat with salt and pepper, then wrap the steaks in the bacon. Do not overlap the bacon, just spiral wrap it around the meat. Cook the bacon-wrapped steaks for 4 minutes on each side, or until the bacon is crisp. Let the meat rest for 5 minutes.

Toss lettuce, arugula, tomatoes, and artichokes with salad dressing. Season the salad with salt and pepper and divide among 4 plates, topping with olives and feta cheese. Slice the meat on an angle. Arrange the meat on the salad.