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Steak House Salad Salad
Ok - so frankly, this is primarily a recipe for salad dressing,
although you could use any of your favorite salad dressing recipes
instead. We enjoy vinaigrette style dressing on our salad, so we
always want this one.
What you need
- 1 head iceburg lettuce
- 1 large clove garlic, mashed
- 1/3 cup red wine vinegar
- 1 heaping spoon good quality dijon mustard
- 1 tablespoon ketchup (yeah, that's right)
- 1/4 tsp salt
- Freshly ground black pepper
- 1/2-2/3 cup olive oil
- 1/4 cup chopped fresh basil
- 2 medium fresh heirloom tomatoes, cut into quarters
- 1/4 cup crumbled blue veigned cheese
- 12 kalamata olives, halved
How to make it
- Carefully remove any old or wilted outer leaves from the
lettuce, then cut into quarters and core. Set aside
- In a small mixing bowl, place mashed garlic
- Add vinegar, mustard, ketchup, salt and pepper
- While whisking, drizzle in a very thin stream 1/2 cup of the olive
oil
- Taste and adjust seasoning - if desired add remaining olive oil
- Stir in the basil
- To assemble, place one quarter section of lettuce onto a salad
plate
- Along side, add two tomato quarters and 6 olive halves
- Using a small ladle or small spoon, pour some dressing over
the top of the lettuce, allowing it to drizzle into the leaves of
the lettuce and a little onto the tomato and olives
- Sprinkle some cheese over the top and serve
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