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
- 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
- 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
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.
Transfer the mayo to a big bowl. Whisk in the horseradish.
Place the beef atop some romaine leaves. Sprinkle the dressing on top.
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