Monday, February 11, 2013

Steakhouse Chop Salad

Sad, but true... I tend to judge a steakhouse not only by it's quality of meat, but also by the vegetables it offers. I'm a true carnivore, but I need some greens to go with it. This is my version of one of my favorites. It calls for iceberg lettuce and I am quite aware that as lettuce goes there is no redeeming health benefit, however... Iceberg allows the other flavors of the salad to shine, and makes a nod to the other great steakhouse salad... the wedge. The dressing is sweet, spicy, and tart, as are the ingredients... it's sure to be a favorite of yours, as it is of mine.


2 Tbs extra virgin olive oil
2 Tbs red wine vinegar
2 tsp sugar
1 small garlic clove, smashed and minced
3/4 tsp Dijon mustard
1/4 tsp salt

1/2 head of iceberg lettuce, chopped into approximately 1/4 inch square pieces.
1 large, firm, beef steak tomato, chopped
4 strips of bacon, cooked and crumbled
1 large cucumber, peeled, seeded, and chopped
3 hearts of palm, rinsed with outer layer removed and only the most inner part chopped. You can find them in a jar, usually near artichoke hearts and olives.

1 shallot, minced


In a small bowl, combine garlic, sugar, salt, mustard, and vinegar. Whisk together to fully incorporate ingredients. Once combined, while whisking, slowly add in the olive oil in a slow and steady stream. This will help to hold the dressing together.

In a large bowl, toss all the ingredients together. Pour dressing over all, and toss to full coat. Serve immediately.

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