| Prep Time: | 20 min |
| Inactive Prep Time: | 5 min |
| Cook Time: | 25 min |
| Level: | Easy |
| Serves: | 4 servings |
Ingredients
- 2 cups trimmed broccoli flowerets
- 1 cup (1/4-inch thick rounds) carrots
- 4 large iceberg lettuce leaves
- 1 cup finely chopped iceberg lettuce
- 1 small canned beet or roasted beet, cut into 4 thick slices
- 1 (6-ounce) tomato, cut into 12 wedges
- Delmonico Salad Dressing, recipe follows
Directions
- Bring a medium pot of salted water to a boil. Add the broccoli and blanch until tender, 2 minutes. Remove with a slotted spoon and place in an ice bath. Drain and pat dry.
- Return the water to a boil, add the carrots, and blanch until tender, 2 minutes. Remove with a slotted spoon and place in an ice bath. Drain and pat dry.
- Place 1 large lettuce leaf on each of 4 salad plates and arrange 1/4 cup of the chopped lettuce in the center of the lettuce leaf. Chop 1/4 of the broccoli and arrange equal amounts inside each lettuce leaf. Arrange the remaining broccoli flowerets and the carrots in each of the lettuce leaves. Cut each beet slice into 4 sticks and arrange inside the lettuce leaves, alternating with the tomato wedges. Drizzle each salad with 2 tablespoons of the dressing and serve immediately.
Delmonico Salad Dressing
- 2 1/2 tablespoons Creole mustard
- 2 tablespoons ketchup
- 2 tablespoons vegetable oil
- 2 tablespoons water
- 3/4 teaspoon steak sauce (recommended: A-1)
- 1/2 teaspoon sugar
- 1/2 teaspoon Worcestershire sauce
- 1/4 teaspoon lemon juice concentrate or fresh lemon juice
- 1/8 teaspoon salt
- Pinch garlic powder
- 2 tablespoons red wine vinegar
- Combine all of the ingredients except the vinegar in a medium bowl and whisk well to blend. Whisking, slowly add the vinegar until emulsified.
- Transfer to an airtight container and refrigerate until ready to use. (The dressing will keep refrigerated in an airtight container for up to 1 week.)
Yield: about 1/2 cup
