Delmonico House Salad

Name: Delmonico House Salad
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H5M0.000S
Total time: P0Y0M0DT0H25M0.000S
Yield: 4 servings
Cuisine: american
Ingredients: 2 cups trimmed broccoli flowerets; 1 cup (1/4-inch thick rounds) carrots; 4 large iceberg lettuce leaves; 1 cup finely chopped iceberg lettuce; 1 small canned beet or roasted beet, cut into 4 thick slices; 1 (6-ounce) tomato, cut into 12 wedges; Delmonico Salad Dressing, recipe follows; 2 1/2 tablespoons Creole mustard; 2 tablespoons ketchup; 2 tablespoons vegetable oil; 2 tablespoons water; 3/4 teaspoon steak sauce (recommended: A-1); 1/2 teaspoon sugar; 1/2 teaspoon Worcestershire sauce; 1/4 teaspoon lemon juice concentrate or fresh lemon juice; 1/8 teaspoon salt; 2 tablespoons red wine vinegar; Pinch garlic powder

Getting reviews...

Level: Easy
Total: 25 min

Prep: 20 min
Cook: 5 min

Yield: 4 servings

Level: Easy
Total: 25 min

Prep: 20 min
Cook: 5 min

Yield: 4 servings

Ingredients

2 cups trimmed broccoli flowerets

1 cup (1/4-inch thick rounds) carrots

4 large iceberg lettuce leaves

1 cup finely chopped iceberg lettuce

1 small canned beet or roasted beet, cut into 4 thick slices

1 (6-ounce) tomato, cut into 12 wedges

Delmonico Salad Dressing, recipe follows

Delmonico Salad Dressing:

2 1/2 tablespoons Creole mustard

2 tablespoons ketchup

2 tablespoons vegetable oil

2 tablespoons water

3/4 teaspoon steak sauce (recommended: A-1)

1/2 teaspoon sugar

1/2 teaspoon Worcestershire sauce

1/4 teaspoon lemon juice concentrate or fresh lemon juice

1/8 teaspoon salt

2 tablespoons red wine vinegar

Pinch garlic powder

Directions

Bring a medium pot of salted water to a boil. Add the broccoli and blanch until tender, 2 minutes. Remove with a slotted spoon and place in an ice bath. Drain and pat dry.
Return the water to a boil, add the carrots, and blanch until tender, 2 minutes. Remove with a slotted spoon and place in an ice bath. Drain and pat dry.
Place 1 large lettuce leaf on each of 4 salad plates and arrange 1/4 cup of the chopped lettuce in the center of the lettuce leaf. Chop 1/4 of the broccoli and arrange equal amounts inside each lettuce leaf. Arrange the remaining broccoli flowerets and the carrots in each of the lettuce leaves. Cut each beet slice into 4 sticks and arrange inside the lettuce leaves, alternating with the tomato wedges. Drizzle each salad with 2 tablespoons of the dressing and serve immediately.

Delmonico Salad Dressing:

Yield: About 1/2 cup

Combine all of the ingredients except the vinegar in a medium bowl and whisk well to blend. Whisking, slowly add the vinegar until emulsified.
Transfer to an airtight container and refrigerate until ready to use. (The dressing will keep refrigerated in an airtight container for up to 1 week.)