STEAK HOUSE CHOPPED SALAD
I am such a sucker for a classic, stuffy, old-fashioned iceberg wedge salad with blue cheese dressing and a big ol' steak dinner. What happens when we put these two wondrous creations together? Steak House Chopped Salad night, baby! This blue cheese lover met my husband halfway with a Danish-style mild blue cheese (he prefers a sharp Cheddar) but feel free to crank it up with something more pungent, like a Stilton or Roquefort. To make up for the absence of the baked potato and heaping pile of creamed spinach (other quintessential steakhouse dishes), I've subbed in crunchy radishes, creamy avocado and sweet grape tomatoes.
Provided by Food Network
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 19
Steps:
- Place a heavy-bottomed skillet or a cast-iron skillet over medium heat with the oil. Season steaks liberally with salt and pepper, and cook to desired doneness, turning once, about 5 minutes per side for medium (for a steak that is 1-inch thick). Let steaks rest for 10 minutes before slicing.
- While steaks are cooking, prepare dressing: In a large mixing bowl, whisk together all ingredients for dressing, and adjust seasoning as needed with salt, pepper and more lemon juice.
- To serve, toss lettuce, tomatoes, radishes and avocado with prepared dressing, then divide among serving plates. Thinly slice steaks and top each salad.
RESTAURANT-STYLE HOUSE SALAD
This is a recipe from a St. Louis based pasta restaurant chain and I have served this many time to rave reviews. I always the double the recipe.
Provided by BEBBEE
Categories Salad Green Salad Recipes Romaine Lettuce Salad Recipes
Time 15m
Yield 6
Number Of Ingredients 10
Steps:
- In a large bowl, combine the romaine lettuce, iceberg lettuce, artichoke hearts, red onions and pimentos. Toss together.
- Prepare the dressing by whisking together the olive oil, red wine vinegar, salt, pepper and cheese. Refrigerate until chilled and pour over salad to coat. Toss and serve.
Nutrition Facts : Calories 352.1 calories, Carbohydrate 17.4 g, Cholesterol 9.8 mg, Fat 28.5 g, Fiber 5.7 g, Protein 8.9 g, SaturatedFat 5.5 g, Sodium 975.9 mg, Sugar 4.5 g
CHOP HOUSE SALAD RECIPE
Provided by á-2068
Number Of Ingredients 9
Steps:
- 1. Finely chop spinach and lettuce to fill your salad bowl, leaving room for the additional ingredients. 2. Roast corn in oven (20 minutes at 3. Prepare couscous according to package directions, allow to cool. 4. Cook and crumble bacon. After filling your salad bowl with the spinach and lettuce, put the remaining ingredients in "stripes" on top of the greens. Corn, Tomatoes, Couscous, Bacon, Pepitas, Asiago cheese, Dried Cranberries. Toss all ingredients together at the table and serve. This may be made in a large bowl or in individual salad bowls.
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