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.
- 1 egg yolk
- 2 teaspoons lemon juice
- 1/4 teaspoon Dijon mustard
- Pinch of salt and pepper
- 1/4 cup canola oil
- 1/4 cup olive oil
- 1/2 pound leftover roast beef, cut into 3/4 inch cubes
- 3 tablespoons prepared horseradish, drained
- 1/2 head romaine lettuce
- Salt and pepper
Combine the egg yolk, lemon juice, mustard, salt and pepper into a blender or food processor. Process for 5 seconds until combined and then while the machine is still running slowly add the the oils in a steady stream. When the oil is all added and the mixture is thickened, check the seasoning and correct it if needed.
Transfer the mayonnaise to a large bowl. Whisk in the horseradish.
Place the beef atop some romaine leaves. Drizzle the dressing on top.