STEAK SALAD

STEAK SALAD IS UP THERE WITH MY FAVORITE LUNCH DISHES.  THE DRESSING COULDN'T BE SIMPLER:  LEMON JUICE, SALT AND PEPPER, OLIVE OIL.  THE GREENS ARE FLEXIBLE, ALTHOUGH ARUGULA IS MY FIRST CHOICE.  THIS  PEPPERY GREEN IS THE IDEAL FOIL FOR FRESHLY-SHAVEN PARMESAN AND, OF COURSE, THE STEAK ITSELF.  SLICE UP SOME LEFTOVER STEAK OR, EVEN BETTER, PAN COOK THE CUT OF YOUR CHOICE (I'M A HANGER STEAK FAN) AND ADD THE DRIPPINGS TO THE SALAD.  OTHER GREENS I RECOMMEND ARE RADICCHIO AND PURSLANE, A SUCCULENT WITH GREY-GREEN LEAVES WITH A SOUR CRUNCH.  YOU CAN CERTAINLY USE THIS SAME RECIPE FOR PORK, LAMB, CHICKEN, AND SHRIMP.  BUT NOTHING BEATS THE STEAK.