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Recipe: Caesar Steak Salad with Hail Caesar Dressing and Garlic Crunch Croutons

Salads - Main Dish
CAESAR STEAK SALAD

2 cups cold, thinly sliced cooked steak*
2 cold boiled potatoes, peeled and diced
4 green onion stalks, diced
1/2 roasted red bell pepper, seeded, peeled and cut into strips
1/2 cup Garlic Crunch Croutons (recipe follows)
Romaine lettuce, torn into bite-size pieces
1/2 to 1 cup Hail Caesar Dressing (recipe follows)
Fresh flat-leaf parsley for garnish

Place steak, potatoes, green onion, bell pepper, Garlic Crunch Croutons and lettuce in a large salad bowl. Toss to blend. Pour Caesar Salad Dressing over salad, using more if desired. Toss to coat well. Garnish with parsley. Serve immediately.

*To prepare steak, place 3 (3/4-pound) boneless sirloin steaks on a grill over hot coals or under broiler. Pour 1/4 cup honey mustard into a small bowl to use as marinade. Brush steak with honey mustard. Grill or broil 15 minutes or until cooked as desired. Turn once; baste with honey mustard. Remove from grill. Season with cayenne, salt and ground black pepper to taste.

GARLIC CRUNCH CROUTONS
Makes 4 cups

8 slices leftover peasant bread, cubed
1/4 cup olive oil
3 garlic cloves, minced
Salt, ground black pepper and cayenne to taste

Heat oven to 350 degrees F.

In large bowl, thoroughly combine bread cubes, oil, garlic, salt, pepper and cayenne. Spread bread evenly on baking sheet.

Bake until golden brown, about 20 minutes. Remove from oven; cool. Serve immediately or store in airtight container.

HAIL CAESAR DRESSING
Makes 2 cups

3 garlic cloves, minced
1/2 cup mayonnaise
1/3 cup lemon juice
1 cup freshly grated Parmesan cheese
2 teaspoons Worcestershire sauce (or to taste)
2 teaspoons anchovy paste (or to taste)
2 tablespoons white wine vinegar
Salt and ground black pepper to taste

Whisk garlic, mayonnaise, lemon juice, Parmesan, Worcestershire, anchovy paste and vinegar in a small bowl until blended. Season with salt and pepper. Cover and refrigerate several hours before use.

Makes 4 to 6 servings
Source: The Weekend Chef by Robin O'Neill
MsgID: 391039
Shared by: Betsy at Recipelink.com
Board: Collection: Salads at Recipelink.com
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