If you’re a meat & potatoes kinda girl (or guy), this “salad” is for you.
Look closely. See the lettuce?
EXACTLY! There isn’t any!!
Not one leaf of lettuce and barely any dressing – just the way I like it.
The original recipe in Eating Well magazine came with a truly repulsive horseradish dressing that would’ve ruined and overpowered everything good about this lettuce-less salad. The dressing’s combination of sour cream, worcester sauce, white wine vinegar and horseradish was a kiss of death. All acid. One whiff of it and I wondered why the folks at Eating Well couldn’t leave well enough alone. Why would you cover a great cut of steak and gorgeous summer vegetables – or any food really – in this horseradish funk sauce? I tasted it, gagged a little (not at all unlike Jim Carrey in this Dumb & Dumber clip*) and then immediately thought of this poor soul on Top Chef DC who made a salad during the Virginia farm cooking challenge a few weeks back. That guy probably would’ve kept the horseradish dressing – no, no, he would’ve bathed the salad in it, added about 5 more ingredients and then served it all in a bowl (major salad faux pas).
My luvah Tom Colicchio did not approve. Actually, Tom would probably hate my salad too come to think of it. But at least I tasted it before I served it…on a plate.
*I don’t care if you make this salad, but at least take the time to watch the clip from “Dumb and Dumber.”
INGREDIENTS (adapted from Eating Well magazine)
1 pound baby potatoes, scrubbed
12 ounces green beans (about 3 cups), trimmed
1/2 cup sliced fresh chives or scallion greens (optional)
1/2 teaspoon freshly ground pepper
1 pound sirloin steak or strip steak (1-1 1/4 inches thick), trimmed
1/4 teaspoon salt
2 ears fresh corn, husked
Vinaigrette of your choice. I used (and highly recommend) Tessemae’s All Natural – which I found at Whole Foods
- Preheat grill to medium.
- Bring 1 inch of water to a boil in a large saucepan fitted with a steamer basket. Add potatoes, cover and cook until tender, 10 to 15 minutes or until you can pierce w/ a fork, but they still hold their shape. Transfer to a cutting board to cool.
- Place another large pot filled with water over high heat and bring to a boil. This will be for the corn.
- Add green beans to the steamer basket, cover and cook until bright green and just tender, 4 to 6 minutes. Rinse in a colander with cold water until cool. Drain thoroughly and transfer to a large bowl. Cut the potatoes into halves or quarters and add to the bowl with the beans. Stir in chives (or scallion greens).
- Sprinkle both sides of steak with salt and pepper. Oil the grill rack. Grill the steak about 5 minutes per side for medium-rare, 6 minutes per side for medium. Transfer to a cutting board; let the steak rest for 5 minutes.
- Once water is boiling, add the corn and boil until bright yellow and soft (I pulled mine around 5-6 mins.)
- When the corn is cool enough to handle, cut the kernels from the cob. Thinly slice the steak crosswise. Add the steak and any accumulated juice and the corn kernels to the bowl with the potatoes and beans; toss with vinaigrette and serve.