Chop House Salad

Ingredients for marinade

  • 1/4c white wine vinegar
  • 1/4c olive oil
  • 2 tbsp prepared horseradish

grilling green veggies in cast iron fry pan

Ingredients for salad

  • Soft boiled eggs – 1 per serving
  • 1 lb tenderloin steak, cubed
  • 4 small taters cut in half (baby reds would be magnificent)
  • 1/2 pound fresh green beans
  • 1/2 pound fresh sugar peas
  • small handful of roasted garlic buds/scapes
  • 2 small shallots
  • torn Boston lettuce
  • halved cherry tomatoes

Soft boil eggs in advance.  Cover eggs with water by 1 inch.  Bring to a simmer for 4 minutes.  Drain and cover with cool water/

Roast garlic buds in advance.  Drizzle with olive oil, salt and pepper to taste.  Roast at 350 degree F for approx. 25 minutes.

Whisk marinade ingredients together.  Set aside 1/4c of the liquid. Toss beef, potato pieces, green beans, sugar peas and shallots in the marinade and set aside.

roasted garlic buds/scapes

Place beef and shallots on skewers. Grill, covered, for 3 minutes.  Grill potatoes.  Add green beans and sugar peas to the grill rack, turning often for about 3 – 5 minutes.

Divide lettuce in bowls.  Top with tomatoes, grilled green vegetables, roasted garlic buds and grilled potatoes.  Drizzle with remaining marinade and perhaps a bit of roasted red pepper dressing.  Top with meat/shallot skewer and a soft boiled egg.

This salad is delicious and filling.  A great summer afternoon lunch.