This salad is absolutely delicious for lunch, dinner, and leftovers! Plus, it is Whole30!
For the Creamy Horseradish Dressing MAGIC ELIXIRSâ„¢:
- 1 cup Whole30 compliant Mayo
- ¼ cup grated horseradish
- 1 tsp Whole30 compliant Dijon mustard
- 1 tsp red wine vinegar
- ½ tsp salt
- ¼ tsp freshly ground black pepper
- 2 Tbsps chives
For the Salad:
- 1 Bone-in Ribeye Steak
- Salt and Freshly Ground Black Pepper
- 1 Tbsps extra-virgin olive oil
- Baby lettuces
- Soft boiled eggs, cut in half
- Cherry tomatoes, sliced
- Cucumbers, sliced
- Hearts of palm, sliced
- Nicoise olives
- Radishes, sliced
- Avocado, cut into chunks
- Pepperoncinis, sliced
- Marinated Red Onions MAGIC ELIXIRSâ„¢
Preheat the oven to 400F.
Make the dressing by blending all ingredients together in a food processor.
Salt the steak thoroughly. Then, using a lot of ground black pepper, thoroughly coat the steak, pressing the pepper down into the steak.
In a large oven-safe sauté pan, sear all sides of the steak. Begin by searing the top of the steak on the stovetop for 4 minutes. Then flip it over and sear the back for 4 more minutes. Using tongs to hold the steak, sear the bone side for 1 minute and then flip and sear the opposite edge for 1 minute. Lay the steak flat in the pan and place in the oven. Cook in the oven for 10 minutes. When done, remove and place on a board to rest for 10 minutes.
Assemble your salad: first place lettuce on a platter, sprinkle with salt, and drizzle with Marinated Onion oil. Add the sliced steak to the platter, then place the remaining vegetables around beautifully and serve with the Creamy Horseradish Dressing MAGIC ELIXIRSâ„¢.
Here’s a great variation for fall: Artichoke Hearts, Hearts of Palm, Avocado, Beautiful Greens, Cucumbers, Lime Ceasar Dressing