Steak House Salad Salad

Contributed by: Melinda

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.

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

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 ladel 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

Questions about this recipe?

Salads

Steak House Salad Salad