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 rather of the normal bland chicken breast.

Success really depends on 2 things. I think of the salad would work simply as well with some pieces of roast beef.

  • Yield: 2


  • Mayonnaise
  • .

  • 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
  • Salad
  • 1/2 pound leftover roast beef, cut into 3/4 inch cubes
  • 3 tablespoons ready horseradish, drained pipes
  • 1/2 head romaine lettuce
  • Salt and pepper


  1. 1.

    Integrate the egg yolk, lemon juice, mustard, salt and pepper into a blender or food mill. Process for 5 seconds up until combined and then while the device is still running slowly add the oils in a steady stream. When the oil is all included and the mix is thickened, examine the spices and remedy it if required.

  2. 2.

    Transfer the mayo to a big bowl. Whisk in the horseradish.

  3. 3.

    Place the beef atop some romaine leaves. Sprinkle the dressing on top.

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