Salad Steak

Slightly Cesar, Seriously Special, and possibly the salad that will upstage your steak!

PREP: 15min || EMULSIFY: 10min || ASSEMBLE: 10min

Dressing

  • 1 Large Egg

  • 1 Large Garlic Clove Grated

  • 1/3 Cup Garlic and Onions Oil (Recipe Link)

  • 2 Tbsp Hot Pickled Carrot Liquid (Or Spicy Pickle Juice)

  • 4 Dashes Worcestershire Sauce

  • 2 Dashes Fish Oil

  • 1 Tbsp Lemon Juice

  • 1 Tsp Honey

  • 1/2 Tsp Salt

  • 1/2 Tsp Black Pepper

  • 2 Tbsp Shredded Pave Du Nord Cheese

Salad Materials

  • 1 Head Romaine Lettuce

  • 1/4 Cup Chopped Marcona Almonds

  • 1/4 Cup Shredded Pave Du Nord Cheese (Or Aged Gouda esque cheese)

  • 1 Tbsp Lemon Zest

  • Flake Salt

Notes

  • Pave Du Nord is a perfect cheese for this recipe, but I think any aged hard cheese that is more nutty, carmely, and yolky in flavor can easily be substituted in!

  • This salad is lovely, but it truly is enjoyed best beside a steak (and let’s be honest, a ribeye :))

  • Using a micro plane to shred the cheese gives a nice fine grating which helps the cheese blend with the dressing best

Make the Dressing

  1. Grate the garlic into the bottom of a medium sized mixing bowl

  2. Add the Lemon Juice and Pickled Carrot liquid and stir to combine, let set 5 mins or so

  3. Add the Worcestershire, Fish Sauce, Honey, and the Egg to the bowl stir to combine

  4. Using a whisk or an emulsion blender, beat the mixture while slowly streaming in the Garlic and Onions Oil. Whisk until an emulsion sets

  5. Whisk in the Salt, Pepper, and the Cheese, taste for seasoning and acid, and adjust accordingly

Assemble the Salad

  1. Rinse the Romaine and pat it as dry as possible

  2. Cut the lettuce into 2in pieces or so (nice fork size)

  3. Toss the Romaine in the large bowl with a generous amount of dressing

  4. Plate the dressed lettuce on a plate topping with the Almonds, Lemon Zest, and the remaining Cheese

  5. Serve beside a sizzle steak (slab or Salmon) or enjoy all on its own!