Roman Salad

I couldn’t really come up with a more creative name for this creation than simply Roman Salad and steak over flat bread with arugula just didn’t have much of a ring to it.  Arugula is a Roman credited leafy plant, compared to lettuce or spinach often, but is actually part of the mustard family.  It has a very strong taste to a tender leaf and can be served raw or cooked, though it wilts easily like a spinach leaf would.  I try to offset arugula with a sweet or tangy taste when I use it and tonight I paired it with a balsamic glaze.  For the flat bread, I picked up some at the local bakery.  A flat bread is also often called unleavened bread, which basically means it was baked without yeasts or other products which create gases to make it rise while baking.


Flat bread for 4

10-12 oz 1″(+) thick steak

2 cups arugula leaves

1 cup balsamic glaze

2 Tablespoons oregano

1 Tablespoon fresh ground black pepper

1 Tablespoon salt


  • Heat skillet over medium to high heat.
  • Brush steak with 1 Tablespoon balsamic glaze on each side.
  • Blend oregano, salt and pepper well and pat onto steak.
  • Blacken steak in skillet on each side.
  • Cover flat bread with 1/2 cup arugula leaves.
  • Slice steak 1/4″ to 1/2″ thick.
  • Arrange over leaves and dress with remaining glaze evenly.


3 Comments to “Roman Salad”

  1. Does anyone have the recipe for chicken salad with? I’m looking for the recipe for chicken salad that has peas and potatoes…i had this at a baby shower on some tostadas and it was really good. does anyone have this recipe. thanx

  2. I owe a THANK YOU!! to Vantz for sending the recipe in for your mousse salad – I’ll have to make it soon and showcase it with photos!


    2 or 3 boneless skinless chicken breasts
    3 egg yolks
    1 cup chicken stock
    ½ teaspoon salt
    ¼ teaspoon paprika
    1 teaspoon hot pepper sauce
    2 cloves garlic, finely minced
    ½ cup finely minced celery
    1 envelope unflavored gelatin
    1 cup heavy cream
    peas and cubed new potatoes, cooked, or potato salad

    In the top of a double boiler, beat egg yolks over hot but not boiling water.

    In a saucepan, simmer chicken breast in chicken stock with minced garlic and celery until chicken is cooked. Remove from heat and allow to cool slightly. Season with salt, paprika, and pepper sauce. Cut chicken into ½ to ¼ inch pieces.

    Slowly add hot chicken stock (not boiling) to eggs, whisking constantly. Stir until slightly thickened.

    Soak gelatin in ¼ cup water for 5 minutes; microwave until heated (about 60 seconds), then stir until dissolved. Stir gelatin into chicken mixture.

    Whip cream until stiff; fold into chicken mixture.

    Have ready a ring mold dipped in cold water; tap out excess water, but do not dry. Transfer mixture into ring mold and refrigerate overnight.

    To unmold, run a knife along the edge of the mold. Dip mold for a few seconds in hot water and invert onto serving plate, optionally lined with a bed of lettuce.

    Decorate around the mold with wedges of ripe cherry tomatoes for a nice color contrast. Fill the center of the mold with cooked fresh green peas and cubed new potatoes, or optionally with potato salad.

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