Berghoff Seared Steak Salad
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Over a dozen years ago, I documented this recipe from on TV cooking show. Apparently it is an attempt to duplicate the steak salad served at Berghoff's Restaurant in Chicago. A ridiculously complex version is found at hXXp://www.cooks.com/rec/view/0,173,157184-229202,00.html (never tried that one), but this dressing is wonderful.
A simple recipe stands on its own merit, cool and confident. In that less-is-more spirit, I bring you my all-time favorite salad. You may be thinking “For this I need a recipe?” But this one will knock your socks off, I promise. Not because there are any surprising ingredients or culinary twists, but because the elements are balanced against each other. I have made this simple salad many times with rave reviews from company.
The SALAD
| | | leaf lettuce – for bed of each serving |
| 1 | pound | steak cubes or strips – cooked/seared to taste and warm |
| | | egg – hard-boiled and quartered for each serving |
| | | tomato – quartered for each serving |
| | | other veggies, such as onion, mushroom, avocado, etc. – as desired for each serving |The DRESSING
| 1/4 | cup | mayonaise |
| 1/4 | cup | sour cream |
| 1 | Tablespoon | sweet pickle relish |
| 2 | Tablespoon | fresh lemon juice |
| 1 | teaspoon | sugar |
| 1 | teaspoon | Dijon mustard |Simply mix all the dressing ingredients well.
Build each salad serving with lettuce and garnishes.
Arrange the still-warm cooked steak cubes on top of the salad servings.
Pour the dressing over the steak cubes and salad.
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This sounds great and I will try this soon!!!
