Serious Eats: Recipes
Dinner Tonight: Beef Salad with Horseradish Dressing
It wasn't until I laid the romaine leaves on the plate and drizzled on the dressing that it struck me how much this resembles a Caesar salad, albeit one with a hit of horseradish and full flavored red meat instead of the usual bland chicken breast. I couldn't believe that this wasn't just as popular as that ubiquitous dish, but whatever. This recipe came from Barbara Kafka's Roasting: A Simple Art, a book I use all time the time and whose recipes never fail. Luckily there is no roasting in this recipe, just directions for using leftover meat.
Success really depends on two things. The first is the meat. I had some beef shank left over from making a strong stock, so I was good to go. But I imagine the salad would work just as well with some chunks of roast beef. The second is the mayonnaise. Though Kafka says prepared mayonnaise would work in a pinch, she really recommends homemade mayo. And it couldn't be much easier to make than tossing everything in a blender or food processor and whipping it up in seconds. The dressing will have a more pronounced egg flavor and work better as a dressing for this delicious salad.