Delmonico House Salad
Course: SaladsCuisine: AmericanDifficulty: Easy
Servings
4
servingsPrep time
20
minutesInactive time
5
minutesTotal time
25
minutesIngredients
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
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
Directions
- Delmonico Salad Dressing
- 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.
- 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
