Rethink steak salad with the super flavorful design right here. With sweet pears, creamy Buttermilk Dressing
, and an unexpected twist on horseradish, it could very well become a dinnertime go-to for you and your family.
Layer the recipe just as we've suggested, or use it as a blueprint for leftover play. Flaked salmon, roasted chicken, even Thanksgiving turkey work instead of steak, as do apples or grapes in place of pears. Just be sure to keep contrasting textures, temperatures, and tastes in mind whenever you play.
1. Prep your ingredients: Season the steak with salt and pepper and grill to your preferred doneness. Petite-dice the pears, place on a cookie sheet, season with salt and pepper, and roast for 10-15 minutes in a 400-degree oven.
2. Using a mandolin or vegetable peeler, thinly slice pieces of fresh horseradish. In a sauté pan, bring oil to high heat. When the oil is hot, add a handful of the fresh horseradish to the oil and cook until golden brown. Remove from the oil and let drain on paper towels.
3. Clean and roughly tear the lettuce leaves into bite-sized portions.
5. To assemble the salad, create a bed of lettuce leaves, shingle over the thinly sliced steak, top with the warm roasted pears and fried horseradish chips. Finish with a drizzle of homemade Buttermilk Dressing