Description
This salad is absolutely delicious for lunch, dinner, and leftovers!
Ingredients
For the Creamy Horseradish Dressing:
- 1 cup mayo
- ¼ cup fresh grated horseradish
- 1 teaspoon Dijon mustard
- 1 teaspoon red wine vinegar
- ½ teaspoon Kosher salt
- ¼ teaspoon freshly ground black pepper
- 2 tablespoons finely chopped chives
For the Salad:
- 1 bone-in ribeye steak, about 1 1/2- to 2-inches thick
- Kosher salt
- 2 tablespoons freshly ground black pepper
- 1 tablespoon extra-virgin olive oil
- 10 ounces baby lettuces, we used baby romaine
- Marinated red onions and oil
- 4 jammy eggs, cut in half
- ¾ cups halved cherry tomatoes
- ¾ cup sliced cucumbers
- ½ cup sliced hearts of palm
- ½ cup nicoise olives
- 1-2 avocados, cubed
- ¼ cup sliced radishes, sliced
- ¼ cup sliced pepperoncini peppers
Instructions
- Preheat the oven to 400F.
- Make the dressing: Add the mayo, horseradish, mustard, red wine vinegar, salt, pepper, and chives to a small food processor and blend all ingredients together until well-combined. Remove to a bowl and set aside.
- Make the steak: Salt the steak thoroughly. Coat the steak on both sides with black pepper, pressing the pepper down into the meat. In a large oven-safe sauté or cast-iron pan, heat olive oil over medium-high heat. Add steak and sear for 4 minutes Flip it over and sear for another 4 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. This is perfect for rare to medium-rare (depending on the thickness of your steak) but if you want a more done steak, lay the steak flat in the pan and place in the oven and cook in the oven for another 5 minutes. Remove to a cutting board to rest for 10 minutes.
- Assemble your salad: Place the lettuce on a platter, sprinkle with salt, and drizzle with Marinated Onion oil. Add the sliced steak to the platter, then place the jammy eggs, tomatoes, cucumbers, hearts of palm, olives, avocado, radishes, and pepperoncini peppers around beautifully. Serve with the Creamy Horseradish Dressing on the side.
Notes
Here’s a great variation for fall: Artichoke Hearts, Hearts of Palm, Avocado, Beautiful Greens, Cucumbers, Lime Ceasar Dressing
Nutrition
- Serving Size: 1 plate
- Calories: 479
- Sugar: 3.6 g
- Sodium: 734.3 mg
- Fat: 36.9 g
- Carbohydrates: 11.3 g
- Protein: 27.5 g
- Cholesterol: 240.3 mg